Croutes d' Anchois d la Battenberg
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 28. The excerpt below is the record exactly as published.
Croutes d' Anchois d la Battenberg. — Have ready some delicately fried rounds of bread, place on each one or more curled-up fillets of anchovy preserved in oil, then mask it all with whipped cream flavoured with essence of anchovy and coralline pepper
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