Anchovy Tartlets

Ingredients

• some pieces of bread about three inches long, one inch broad, and a quarter of an inch thick
• in butter
• small strips of boned anchovies
• hard-boiled eggs
• cucumber
• parsley
• oil
• vinegar

Method

1. 1

   Fry pieces of bread in butter until golden.

2. 2

   Drain and lay strips of boned anchovies in a lattice form on the bread.

3. 3

   Arrange them round a plate in the shape of a crown.

4. 4

   Pound hard-boiled eggs, cucumber, and parsley together, place in the center, and sprinkle with oil and vinegar.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The housewife's referee (1898) by Harriet Anne de Salis, University of Leeds Library, page 127. The excerpt below is the record exactly as published.

Anchovy Tartlets ; Petits Pates d'Anchois. — Fry some pieces of bread about three inches long, one inch broad, and a quarter of an inch thick, in butter. When baked drain them and lay on them small strips of boned anchovies in lattice form, put them round a plate in the shape of a crown. Pound hard-boiled eggs, cucumber, and parsley together ; put this mixture in the centre, and sprinkle the whole with oil and vinegar

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