Biscuits d’Anchois

Ingredients

• Anchovy paste
• 2 table-sps. whipped cream
• one or two pounded and sieved anchovies
• a pinch of cayenne
• one or two drops of carmine

Method

1. 1

   Whip a little double cream until thick, mix in anchovy paste or pounded anchovies, add cayenne and carmine to make the mixture pinkish.

2. 2

   Put this cream mixture into a small forcing bag or paper cornet with a rose pipe and force it out prettily on small Parmesan biscuits or little biscuits made of anchovy pastry.

3. 3

   Decorate in various ways.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 795. The excerpt below is the record exactly as published.

Biscuits d’Anchois Anchovy or Parmesan Cayenne. biscuits. Whipped cream. Anchovy paste. Decoration. Whip a little double cream until thick, and mix into it a little anchovy paste or one or two pounded and sieved anchovies. Add a pinch of cayenne and one or two drops of carmine to make the mix- ture a pinkish colour. Put this cream mixture into a small forcing bag or paper cornet with a rose pipe and force it out prettily on small Parmesan biscuits, or little biscuits made of anchovy pastry (see Recipe 2254). They may be decorated in vari- ous ways — with tiny strips of filleted anchovy, with a turned olive with a filleted anchovy inside, with small pieces of cucumber, a little lobster coral, a sprig of chervil, &c. 2263. Anchovy Canapes (Canapes d’Anchois) Croutons fried bread. Hard-boiled egg. Filleted anchovies. Chopped parsley. Anchovy butter. Prepare some finger-shaped croutons of white bread, fry them brown in boiling salad oil, and allow them to cool. Make a small quantity of anchovy butter by mixing some butter with a little anchovy paste, and colouring it pink with a few drops of carmine. Spread the top and edges of the croutons with this butter, dip one long edge in finely-chopped white of egg, the other in sieved or chopped yolk of egg, and the two ends in finely- chopped parsley. Then cut some thin strips of filleted anchovies and cross them on the top of the. crouton. Note. — The decoration of these canapes may be varied to taste. 2264. Anchovy Creams (Petites Cremes d’Anchois 2 table-sps. whipped cream

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