Biscuits d'Anchois
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 26. The excerpt below is the record exactly as published.
Biscuits d'Anchois. — Roll out some anchovy pastry, stamp it out in squares or rounds, prick all over, and bake till crisp. Spread lightly with anchovy paste, and pile up by means of a bag and pipe with either whipped cream or egg-white meringue, flavoured with a little essence of anchovy and cayenne ; dust with minced parsley
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