Anchovy Toast with Egg

Ingredients

• 6 anchovies
• 6 rounds of fried bread
• 2 eggs

Method

1. 1

   Pound and pass through a sieve six anchovies, spread on rounds of fried bread.

2. 2

   Boil hard two eggs and pass the yolks through a sieve, sprinkle lightly over the anchovy toasts and serve very hot.

As published

This recipe was extracted from Savouries and sweets suitable for luncheons and dinners (1886) by Mary L. Allen, page 5. The excerpt below is the record exactly as published.

2 eggs ; cayenne and salt to taste. some squares of bread, sprinkle Parmesan on each ; chop some gherkins very fine, and Pry cheese cover half the toast with them, and the other half with the yolk of a hard-boiled egg passed through a sieve ; season with salt and cayenne. Fried Ramequins. For Three Persons. — | lb. of Gloucester cheese; 1 oz. of butter ; 2 eggs ; cayenne and salt to taste. Grate quarter pound of cheese, melt one ounce of butter ; when the butter is cool mix with it the whites SAVOURIES AND SWEETS. II ' two eggs whisked to a froth, lay buttered papers iisf .a frying-pan, put shoes of bread on them and the ^ese on the top, fry them five minutes, and serve om very hot. Viscount Sandwiches. F^or Eight to Ten Persons. — A tin loaf ; 6 ozs. of butter ; rp. of anchovies ; 4 eggs ; 1 pint of consomme ; a few igs of parsley for gamislung. 'ake a tin loaf of bread and cut some very thin ces, spread them with butter and anchovies luimded and passed through a sieve : stamp them [it with a small round cutter, place some fiUeted chovies upon them. Make a custard with the yolks Iffour eggs and a quarter of a pint of'good consomme, ‘ sam it in a plain mould. When cooked leave it till id, then turn out, cut into thin shces and stamp it |tt with the same cutter as used for the bread, and -ice a round of custard between the rounds of the ad and anchovies. Serve on a napkin and garnish Itth parsley. Cr^me de Fromage. FFor Four Persons. — 2 tablespoonfuls of Parmesan ; 2 table- • onfuls of cream; cayenne and salt to taste; a little tbin 33F paste ; 1 egg ; 1 oz. of vermicelli. l?Take two tablespoonfuls of grated cheese, and lit quite two of cream, a little cayenne and salt, fix into a smooth thick cream, and spread on some tin puff paste which has been cut with a round ttter, double it over, press the edges weU together, [.•g and vermicelli them, fry in boiling fat. Serve iry hot. 12 SAVOURIES AND SWEETS. Anchovy Eggs. For Six Persons. — 3 eggs ; 3 teaspoonfuls of anchovj sauce ; 1 oz. of butter ; cayenne and salt to taste; 6 rounds of fried bread. Boil the eggs hard, when cold shell them and cut in half lengthways, take out the yolks and, pass them through a sieve, and to every egg add one teaspoon- ful of anchovy sauce, cayenne pepper, and a small piece of butter ; beat all together and replace in the whites. These eggs can be eaten either hot or cold, and should be served on fried rounds of bread. Scotch Woodcock. For Four Persons. — 2 slices of bread, J inch thick ; 2 ozs. of butter ; 2 tablespoonfuls of anchovy sauce ; 2 eggs ; 1 pint of new milk. Two slices of bread toasted and buttered on both" sides, cover one side thinly with anchovy paste or sauce, put the toasts on the top of each other and cut into four. Have ready the yolks of two eggs well beaten with a quarter of a pint of new milk, set over the fire to thicken, but not to boil ; poui* it over the toast, and serve as hot as possible. Savoury Trifles. For Two Persons. — 2 ozs. of game or chicken ; 12 pickled mushrooms ; a gill of cream ; cayenne, white pepper, salt to taste ; fried bread or ramequin cases. Mince fine any kind of game, chicken, or veal, with a few pickled mushrooms, a little cream, cayenne pepper and salt. Heat thoroughly in a saucepan, and serve either on fried bread or in small cases. SAVOURIES AND SWEETS. 13 Anchovy Toast with Egg. I OR Four Persons. — 6 anchovies ; 6 rounds of fried bread

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