Beetroot with Anchovy au Beurre

Ingredients

• Slice bread
• a tablespoonful butter
• one teaspoonful anchovy paste
• Clean anchovies
• a slice of beet

Method

1. 1

   Slice bread and cut out with the fancy ring cutter, one piece for each person.

2. 2

   Spread with the mixture of a tablespoonful butter stirred with one teaspoonful anchovy paste.

3. 3

   Clean anchovies; remove the heads; put one anchovy across the bread, then the width of the anchovy cut from a slice of beet, then anchovy, then beet, and so on, until the bread is covered with strips.

4. 4

   Decorate with stirred butter in small dots on the beet and a strip of butter around the edge of the bread.

5. 5

   The beets should be cooked in hot water and salt so that they are very red; when cooked, put in half water, half vinegar, and some sugar to give them a flavor.

6. 6

   Garnish with parsley.

7. 7

   Serve before the soup.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 14. The excerpt below is the record exactly as published.

Slice bread and cut out with the fancy ring cutter, one piece for each person. Spread with the mixture of a tablespoonful butter stirred with one teaspoonful anchovy paste. Clean anchovies; remove the heads; put one anchovy across the bread, then the width of the anchovy cut from a slice of beet

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