Croustades with Anchovy Puree

Ingredients

• a small handful of cleaned small cress
• the butter
• a pinch of pepper
• the anchovy fillets
• the yolks of eggs (hard-boiled)
• beaten egg
• crumb all over
• hot fat
• gherkins in a tasty style
• preserved lax

Method

1. 1

   Scoop out the centre of the ovals, immerse in milk for 10 minutes, drain, dip in beaten egg, crumb, fry in hot fat until golden, and drain.

2. 2

   Pound anchovy fillets, egg yolks, and cress; add butter and mustard, season, mix, and sieve.

3. 3

   Fill croustades with puree, top with preserved lax, garnish with hard-boiled egg white and gherkins, heat, and serve.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 500. The excerpt below is the record exactly as published.

beaten egg, and crumb all over, fry them a golden ‘colours in hot fat and drain. Pound the anchovy fillets, the yolks of eggs (hard- boiled), and a small handful of cleaned small cress when fine ; add the butter and mustard, season with a pinch of pepper, mix well, and rub through a fine sieve. Fill the cavities of the croustades with this puree, place one or two slices of preserved lax on top of each, garnish with hard-boiled white of egg and gherkins in a tasty style

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