Canapes d’Anchois aux (Eufs
From Salads, sandwiches, and savouries, 1901
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 cVAnchois aux (Eufs have square croutons lightly spread with anchovy or curry butter, and then garnished with minced anchovies, capers, or chopped olives, and sieved yolk and white of hard- boiled egg
Cook this with the app: pantry check, scaling, and the assistant.