Canapes d’ Anchois d la Colmar
From Salads, sandwiches, and savouries, 1901
For anchovy cream, pound anchovies with egg yolk, salad oil, and pepper, then mix with whipped cream and set on ice.
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.
Canapes d’ Anchois d la Colmar are small, round, or square croutons of fried bread, arranged with a kind of trellis of washed and boned anchovy fillets, a tiny mould of anchovy cream in the centre of each, with sieved hard-boiled egg piled round it. For the anchovy cream wash and bone three or four anchovies, and pound them with a hard-boiled egg yolk, a dessertspoonful of salad oil, and a dust of coralline pepper. When this is all smooth add to it a tablespoouful of just liquid aspic, then mix it with half a gill of stiffiy whipped cream
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