Canapes d'Anchois

Ingredients

• some neat fingers of fried or toasted bread
• minced parsley
• chives
• a well-washed and boned anchovy
• freshly ground black pepper
• a little lemon juice
• a morsel of butter
• a little good salad oil

Method

1. 1

   Butter the bread, dust with parsley and chives, lay an anchovy on each, season with pepper and lemon juice, add butter or oil, and heat in the oven until hot.

As published

This recipe was extracted from Salads, sandwiches, and savouries (1901) by S. Beaty-Pownall, page 23. The excerpt below is the record exactly as published.

minced parsley, and serve. Groutes au Caviar. — Fry some small round croutes, and whilst hot dust with minced chives and coralline pepper, then when cold pile up with caviar pre- viously mixed with a few drops of good oil, lemon juice, and coralline pepper. The large-berried Astrachan caviar is best for hors d’oeuvre, but as this must be used quite fresh, the tinned dark green caviar is most generally used. This occasionally gets dry, and in consequence a trifle tasteless. In this case, beat it up with enough oil to moisten it, season with lemon juice, coralline pepper, and a little very finely minced shallot, and serve as before. Anchois a V Imperials. — These are much like the French bateaux d’anchois. Have ready some cold biscuit-crisp square croutons, lay across each diagon- ally four anchovy fillets, sprinkle with oil, lemon juice, and coralline pepper, and fill the angles thus formed alternately with hard-boiled and minced yolk and white of egg, minced scarlet chillies, and minced olives, or, failing these, parsley. Tartelettes a la Madame. — Have ready some tiny biscuit-crisp boat shapes of anchovy pastry, and pile these up with cold boiled and minced potato (choose new or waxy ones) , minced anchovy, capers, HORS D’GEUYRE. 49 and cucumber peas (^.e., cucumber cut to shape with a vegetable cutter), mixed well with mayonnaise sauce. Croutes il la Burlington. — Wash, bone, and fillet some anchovies, season each fillet with oil and vinegar, and season some slices of hard-boiled egg in the same way. Place one of these on a round of biscuit-crisp fried bread, the anchovy fillets rolled in the centre, and serve garnished with seasoned lettuce, choosing the small inner leaves of a nice cabbage lettuce. # E CHAPTEE IV. SAVOURIES. The taste for “ savouries,” as the little dishes that nowadays end almost all well-arranged dinner menus are called, is by no means so novel as some may fancy, and has the further merit (if merit it be) of being “ so British, quite British you know ! ” It dates back from the old hard-drinking days, and represents the appetisers taken by men at the end of a repast to clear their palates for the due consump- tion of the wine which in those days was such an integral part of the meal. Pickled, kippered, or smoked herring, anchovies, “ sardinias,” “ kaviar,” hotargo (the pressed roe of the Mediterranean mullet), &c., were as popular a couple of centuries ago as they are to the fashionable Englishman of to-day, though the latter has altered the spelling of their names in many cases. Grilled and devilled bones, anchovy toasts, and cheese toasted, stewed, or baked, were the contemporaries of the previously mentioned savouries, and enjoyed a reputation that has not faded even yet. Such dainty trifles form a great addition, and often make all the difference to SAVOURIES. 51 a simple menu. As a matter of fact, a careful and capable cook should be able to present a different savoury for every day of the year without materially, if at all, increasing the housekeeping books, if she will take a little pains in collecting her material. The bones sent in weekly by most careful mistresses for the benefit of the stock-pot will often supply marrow enough for a delicate little dish of marrow toast ; the last layer of an opened tin of sardines, too few to reappear at the breakfast table, will provide sardines d la diable ; the remains of last night’s cauliflower may make a second appearance as choujleur au gratin ; whilst the rest of the shrimp sauce which accompanied the previous day’s dory, will afford material for a pretty little dish of Gaisses d la Normande, if reheated, seasoned with some lemon juice and cayenne, curry powder or paste, and poured boiling hot into tiny caisses or canots of fried bread. In short, all sorts of odds and ends can be used up for this part of the dinner, and round off the menu daintily at little or no cost. But, of course, this is only to be accomplished by the cook and the mistress who will devote thought and a minimum of trouble to the contents of their larder ; yet, as they are intrinsically anything but expensive either in cost, time, or labour, it might be almost reckoned a disgrace to the cook who does not produce them in variety. Anchovies and sardines, of course, occur first to one’s mind on these occasions. So try Canapes d’A.nchois. — Have ready some neat fin- gers of fried or toasted bread (liberally buttering E 2 52 SALADS,, SANDWICHES, &c. this latter), dust these with miuced parslev and chives (or finely minced shallot), and lay on each a well-washed and boned anchovy, seasoned with freshly ground black pepper and a little lemon juice, place a morsel of butter or a little good salad oil on each, and set in the oven till hot. Orlys d’Anchois. — Wash and bone the anchovies, dry them, and let them marinade for an hour in a spoonful of salad oil, a dust of coralline pepper, and some minced parsley ; then lift them out, dip each separately in some good frying batter, and fry at once in hot fat for six to eight minutes till crisp and nicely coloured, and serve on a napkin dusted with coralline pepper and minced parsley. Canapes d'Anchois

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