Croutes a la Campagne

Ingredients

• six boned and well-washed anchovies
• about a quarter of a pound of butter
• a tiny dust of Nepaul pepper
• a little cochineal colouring
• some little chopped parsley

Method

1. 1

   Pound anchovies with egg yolks, butter, pepper, and cochineal into a smooth paste.

2. 2

   Rub through a sieve, arrange on fried croutons, and sprinkle with parsley.

As published

This recipe was extracted from Tempting dishes for small incomes (1891) by Harriet Anne de Salis, page 24. The excerpt below is the record exactly as published.

Croutes k la Campagne. Take six boned and well-washed anchovies, pound them together with the yolks of hard-boiled eggs, about a quarter of a pound of butter, and a tiny dust of Nepaul pepper, and a little cochineal colouring. Pound these into a smooth paste, rub through wire sieve, and then arrange them on to some little round fried croutons, and sprinkle a little chopped parsley

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