Eclairs (VAnchois)
From The new century cookery book, 1901
Serves 4
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 The new century cookery book (1901) by Charles Herman Senn, page 498. The excerpt below is the record exactly as published.
Eclairs (VAnchois. — Scrape, wipe, and bone one dozen Gorgona anchovies, roll out some short paste or remnants of puff-paste rather thin, enclose each anchovy neatly in the paste ; place them on a baking-sheet, brush over with beaten egg-yolk, mark slightly with a knife, sprinkle some grated Parmesan cheese and a pinch of cayenne
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