Anchovy Straws (Failles d'Anchois)
From Salads, sandwiches, and savouries, 1901
Can also be made with just anchovy pastry seasoned with pepper.
Presented as published in 1901. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Salads, sandwiches, and savouries (1901) by S. Beaty-Pownall, page 26. The excerpt below is the record exactly as published.
Anchovy Straws {Failles d'Anchois). — Prepare some anchovy or cheese pastry (as preferred) according to the recipe, roll it out thin, cut it into narrow strips, lay a fillet of washed and boned anchovy on each, pressing or twisting it into the paste, and bake till crisp. Sometimes these are made of the anchovy pastry only, seasoned rather highly with cayenne or coralline pepper
Cook this with the app: pantry check, scaling, and the assistant.