Anchovy Toasts
From Culinary jottings, 1885
Watch the sauce carefully to prevent curdling.
Presented as published in 1885. 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 Culinary jottings (1885) by A. R. Kenney-Herbert, page 126. The excerpt below is the record exactly as published.
Anchovy toasts arc sometimes sent up with tasty top- dressings, such as poached (^gs:^, buttered eggs, and this sauce : — Beat up the yolks of four eggs, and pour them by degrees into a small sauce-pan in which two ounces of butter have been melted over a very moderate fire, or in the bain-marie : add two table-spoonfuls of cream and a tea-spoonful of vinegar
Cook this with the app: pantry check, scaling, and the assistant.