Appetissants (Maconnaise)

Ingredients

• 3 hard-boiled eggs
• 1 truffle
• 2 gherkins
• 3 red chillies
• 6 Gorgona anchovies
• 4 gill well-reduced bechamel
• 2 blanched mussels or sauce oysters
• 1 oz. butter
• a pinch pepper
• bread for toast

Method

1. 1

   Toast the bread and cut into rounds.

2. 2

   Hollow out the centers.

3. 3

   Pound yolks, anchovies, mussels, and butter until smooth, season, add bechamel, and sieve.

4. 4

   Fill the toast rounds with the mixture and garnish with truffles, gherkins, chillies, and anchovies.

5. 5

   Decorate edges with remaining puree and serve.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 88. The excerpt below is the record exactly as published.

1 oz. butter and a little brown sauce ; and the green, by pounding the blanched parsley with 1 oz. butter, 1 anchovy, and 1 yolk of egg. Season the butters to taste, and rub separately through a fine sieve. By means of a forcing bag with a rose pipe or a paper cornet, force out the prepared butter alternately in the shape of crossbars on the croutes, dish up and serve cold. 72. Appetissants ( Maconnaise ). — 3 hard-boiled eggs, 1 truffle, 2 gherkins, 3 red chillies, 6 Gorgona anchovies, 4 gill well-reduced bechamel (No. 202), 2 blanched mussels or sauce oysters, \ oz. butter, a pinch pepper, bread for toast

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