Bombay Canapes

Ingredients

• Skin and bone six anchovies
• put them in a mortar with 2oz. of butter
• the beaten yolks of four eggs
• put a lump of butter in a stewpan
• dust them with a small quantity of cayenne-pepper

Method

1. 1

   Pound anchovies with butter to a paste, heat, and stir in beaten egg yolks until thick.

2. 2

   Fry rounds of bread in butter until golden, spread with anchovy mixture, dust with cayenne-pepper, and serve hot.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 103. The excerpt below is the record exactly as published.

Bombay Canapes. — Skin and bone six anchovies, put them in a mortar with 2oz. of butter, and pound them to a smooth paste, then pass it through a fine wire sieve into a small sauce- pan over the fire; let it get hot, then stir in quickly the beaten yolks of four eggs. Continue stirring the mixture over the fire until thick. Cut some rounds of bread without any crusts ; put a lump of butter in a stewpan over the fire, and when the blue smoke arises put in the rounds of bread and fry them until of a pale golden colour ; take them out, drain them a minute or two on a piece of paper, spread the anchovy mixture over, dust them with a small quantity of cayenne-pepper

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