Croute of Anchovy
From The Dudley book of cookery and household recipes, 1909
Presented as published in 1909. 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 The Dudley book of cookery and household recipes (1909) by Dudley, Georgiana Elizabeth Ward Countess of, page 55. The excerpt below is the record exactly as published.
CROUTES OF ANCHOVY T 1 1 AKE twelve anchovies and soak them. Skin and bone and pound in a mortar with the yolks of three eggs and two ounces of fresh butter. Pass through a hair sieve. Fry some round croutes of bread— pile 181 Y THE DUDLEY RECIPES the mixtures on to the croutes and season with a very little cayenne
Cook this with the app: pantry check, scaling, and the assistant.