Anchovy with Pimentos
From A guide to modern cookery, 1909
Serves 4
Presented as published in 1909. 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 A guide to modern cookery (1909) by A. Escoffier, page 87. The excerpt below is the record exactly as published.
ANCHOVY WITH PIMENTOS Prepare some anchovy fillets in oil, and place them across each other in a lattice, using fillets of pimento alternately with those of the anchovies. Garnish in the same way as for anchovy fillets, 1.e., with the chopped white and yolk of a hard-boiled egg, and chopped parsley
Cook this with the app: pantry check, scaling, and the assistant.