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Canape of Anchovy (Canape d’ Anchois) a la Vicomte
From The Swedish, French, American cook book, 1918
Serves 1
How to Make the Custards: Stir up the eggs; add pepper, salt, and the consomme. Butter a cake plate; pour the mixture in, put another cake plate on top; put in a hot oven in a pan of water and steam eight to ten minutes. When cold, it is ready to cut in any shape.
Presented as published in 1918. 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 The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 15. The excerpt below is the record exactly as published.
Canape of Anchovy ( Canape d’ Anchois) a la Vicomte One loaf bread, two tablespoons butter, six fillets anchovy, four eggs, one and a half cups of consomme
Cook this with the app: pantry check, scaling, and the assistant.