Eclairs d'Anchois
From Salads, sandwiches, and savouries, 1901
These eclairs can be filled with various savoury creams.
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.
Eclairs d^Anchois. — Prepare some goodchou paste and force it out with a bag and a half -inch pij)e in little eclairs 3|in. long ; brush these over with beaten egg, and bake till nicely coloured and well risen, in a moderate oven. When cold slit down the side and fill each with whipped cream strongly flavoured with essence of anchovy and coralline pepper
Cook this with the app: pantry check, scaling, and the assistant.