Biscuits a la Diahle
From Salads, sandwiches, and savouries, 1901
Presented as published in 1901. 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 Salads, sandwiches, and savouries (1901) by S. Beaty-Pownall, page 50. The excerpt below is the record exactly as published.
Biscuits a la Diahle. — Mix well a tablespoonful of finely chopped ham, a dessertspoonful of minced capers, the same of minced anchovies, a full gill of rich espagnole sauce, a good spoonful of sheriy, and a tiny dash of cayenne. Stir it all over the fire till quite hot, have ready some hot devilled biscuits, pile the mixture on these, dusting them with coralline pepper and grated Parmesan cheese
Cook this with the app: pantry check, scaling, and the assistant.