Anchovy Toast

Ingredients

• six anchovies
• the yolks of two raw eggs
• four nice rounds or slices of bread
• a table-spoonful of butter
• a dessert-spoonful of sherry

Method

1. 1

   Wipe the anchovies free from oil, split them open, remove the spines, and pass the fish through a hair sieve.

2. 2

   Stir the pulp into a bowl with the yolks of two raw eggs.

3. 3

   Fry the bread slices in butter until golden, arrange on a hot dish, melt butter in a saucepan, stir in the anchovy mixture, let it thicken, and pour over the toasts immediately.

Nutrition per serving

As published

This recipe was extracted from Culinary jottings (1885) by A. R. Kenney-Herbert, page 125. The excerpt below is the record exactly as published.

Anchovy toast. If you have a tin of anchovies in oil, the process is this : — Take six anchovies, wipe them free from oil, split them open, remove the spines, and pass the fish through your hair sieve : put the pulp in a bowl, and stir into it the yolks of two raw eggs. Cut four nice 224 CULINARY yOTTIXGS FOR MADRAS. rounds or slices of bread, and fry them in butter till of a bright golden tint ; arrange them on a very hot silver dish, and cover them up. Now, melt a table-spoonful of butter at the bottom of a sauce-pan which should be dipped into a hain-marie or any vessel containing boiling water ; stir into the melted butter the anchovy pulp mixture, let it thicken and when quite hot, pom* it over the four toasts, and send the dish up immediately. Or, — (to be made at the table, with anchovy sauce) choose a very hot plate indeed, put a lump of butter upon it, and let the butter melt ; add the yolks only of two raw eggs well beaten, and stir into the mixture sufficient anchovy sauce to colour it a pale salmon pink — (if you put in enough to obtain a darker shade, it will be too salt) — add a dessert-spoonful of sherry

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