Canapes of Anchovies

Ingredients

• two ounces of butter
• one tablespoonful of anchovy paste
• the white of a hard-boiled egg
• the yolk of a hard-boiled egg
• two fillets of anchovies
• a little chopped parsley

Method

1. 1

   Butter round pieces of toast with anchovy butter.

2. 2

   Chop the white and yolk of a hard-boiled egg separately.

3. 3

   Place two half-teaspoonfuls of the egg white and yolk opposite each other on the toast.

4. 4

   Add two fillets of anchovies crosswise, separating the egg white and yolk.

5. 5

   Sprinkle chopped parsley in the center.

As published

This recipe was extracted from Louis' every woman's cook book (1910) by Louis Muckensturm, page 1. The excerpt below is the record exactly as published.

CANAPES OF ANCHOVIES ^ Round pieces of toast, as in previous recipe, are buttered with anchovy butter. Chop the white and the yolk of a hard-boiled egg separately. Put opposite each other, on the toast, two half-teaspoonfuls of the white of the egg, and then do the same with the yolk. Then put two fillets of anchovies crosswise on the toast so that the white and yolk of the egg are separated. Sprinkle a little chopped parsley in the centre. LOUIS' EVERY WOMAN'S COOK BOOK When Served. Guests. Remarks. fc LOUIS' EVERY WOMAN'S COOK BOOK To make the anchovy butter referred to, beat two ounces of butter to a cream, and add gradually one tablespoonful of anchovy paste

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