D'Artois of Anchovy

Name: D'Artois of Anchovy
Ingredients: some good short d’ Artois pastry without sugar; Two teaspoonfuls of puree of anchovies; mixed with good whipped cream; and a little whole pepper; and cayenne

From A second Dudley book of cookery and other recipes, 1914

Can be served as a savoury or for tea.

Presented as published in 1914. 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 A second Dudley book of cookery and other recipes (1914) by Dudley, Georgiana Countess of, page 63. The excerpt below is the record exactly as published.

D’ARTOIS OF ANCHOVY "V/TAKE some good short d’ Artois pastry with- -*-*-*- out sugar. Cut it into strips (same as for sweet d’ Artois) about one inch wide, two inches and a half long ; place between two of the strips the following composition : — Two teaspoonfuls of puree of anchovies, mixed with good whipped cream and a little whole pepper 191 THE DUDLEY RECIPES and cayenne

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