Biscuits d’Anchois d la Boy ale
From Salads, sandwiches, and savouries, 1901
These biscuits can be filled with any fancy butter or puree of fish, fowl, or cheese.
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 25. The excerpt below is the record exactly as published.
Biscuits d’Anchois d la Boy ale. — For these have ready some anchovy biscuit paste ; roll it out thinly, stamp it out with a small round cutter ; prick these rounds with a fork, and bake till crisp. When cold spread half of these biscuits with anchovy butter, cover over sandwich fashion with the rest, pressing them lightly together, and serve garnished with parsley or watercress seasoned
Cook this with the app: pantry check, scaling, and the assistant.