Anchovy Toast

Ingredients

• 1 unit yolk of egg
• 1/2 unit of anchovy sauce
• 1/2 unit butter
• buttered toasts

Method

1. 1

   Mix the yolk of egg and anchovy sauce on a plate over hot water until like custard.

2. 2

   Stir in butter and soak the buttered toasts in this preparation on both sides.

3. 3

   Push into the oven for a minute and serve very hot.

As published

This recipe was extracted from The complete Indian housekeeper & cook (1898) by Flora Annie Webster Steel, page 192. The excerpt below is the record exactly as published.

Anchovy Toast. — For every person take 1 unit yolk of egg and ^ unit of anchovy sauce ; mi.x on a j)late over hot water until it is like a custard, stir in ^ unit butter, and soak the buttered toasts in this pi-eparation on both sides. Push into the oven for a minute, and serve very hot. You can decorate with grated egg and filletted anchovies. 277 The Complete Indian 278 Angels on Horseback. — Take very thin .slices of streaky acou; roll up each bit with an oyster and a piece of cheese, bkewer to keep in place, and fry. Dish up each on a round of plain dried toast. 1 hey may also be dipped in batter and fried, as they are savoury is very excellent made lutli diied smoked haddock instead of the oysters. _ 6. Canap^es are simply croutons dried in the oven, or dipped in milk, and then dried. They are filled with various kinds of mixtures chopped eggs, anchovies, cress, cucumbers, &c., mixed with vinegar, salad oil, or tartar sauce. Or game in dice, celery aspic jelly, mayonnaise sauce, decorated with anchovies, &c. Almost anything and everything may be utilised to make a pretty appetising 1 ^ I or Croustades. — Tliese are made of short paste of various shapes. Line the moulds thinlv, and fill up with -uncooked rice in order to keep the shape. These cases when cold can be filled to taste with various hors d’oeuvres, Cl earns, purees, &c., and served cold or hot. 7'he paste can be varied by adding cheese, or pounded anchovies, or mushroom powder. Ihe cassolettes can be decorated any way. A pretty foim is to brush when cold with white of eg’g’, and sprinkle with chopped parsley or lobster spawn. 8. Caviare Toast.— Mix 1 unit of caviare with 1 of fresh butter, add red pepper and lemon juice. Cut some oblong croutons of bread, and brown in the oven. Pile the caviare butter in the centre of each, and serve before it can melt. 9. Cheese Straws. — Three units flour, 1 unit grated bread- crumbs, 2 units butter

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