Anchovy Savoury

Ingredients

• 2 eggs
• 1/2 oz. butter
• chopped parsley
• cochineal
• cayenne
• lemon juice
• anchovies

Method

1. 1

   Bone and wash the anchovies.

2. 2

   Boil the eggs hard, put the yolks in a mortar with the anchovies, butter, cayenne, and salt, and a few drops of lemon juice.

3. 3

   Pound together and add a little cochineal for color.

4. 4

   Rub through a coarse sieve and arrange on fried bread croûtons, sprinkle with parsley, and serve hot.

As published

This recipe was extracted from The "A1" cookery book (1901) by H. N. L., page 92. The excerpt below is the record exactly as published.

12 oz. butter (clarified), a wineglass good brandy. Melt the butter as coolly as possible. Put all the other ingredients into a basin and mix well, then stir in the melted butter quickly with the wineglass of brandy. Butter some round shallow cake tins (not more than 2I inches high) and put in the mixture. This quantity will make four cakes. These cakes are exceedingly good, but a little difficult to mix on account of the butter so quickly settling ; so long as the mixture just binds it is sufficient 139 BREAKFAST DISHES AND SAVOURIES. Anchovy Savoury.— 2 eggs, \ oz. butter, chopped parsley, cochineal, cayenne, lemon juice, anchovies

Cook this with the app: pantry check, scaling, and the assistant.