Egg and Anchovy Toast

Ingredients

• four cold hard boiled eggs
• one ounce of butter
• one teaspoonful of cornmeal
• one teaspoonful of anchovy sauce
• one teaspoonful of vinegar
• one pint of milk
• three rounds of bread

Method

1. 1

   Chop the hard-boiled eggs.

2. 2

   In a saucepan, melt butter, add cornmeal blended in milk, anchovy sauce, vinegar, pepper, salt, and milk.

3. 3

   Stir until boiling, then add chopped eggs.

4. 4

   Toast bread, butter it, spread the mixture over, and serve hot.

Nutrition per serving

As published

This recipe was extracted from The Cook Book, by "Oscar" of the Waldorf (1896) by Oscar Tschirky, page 65. The excerpt below is the record exactly as published.

Egg and Anchovy Toast. Remove the shell from four cold hard boiled eggs and chop them; put a sauce- pan over the fire with one ounce of butter, one teaspoonful of cornmeal blended smooth in a little milk, one teaspoonful each of anchovy sauce and vinegar, a season- ing of pepper and salt, and one pint of milk; stir over the fire until boiling, and then put in the chopped eggs, stirring them well in. Toast three rounds of bread, butter, and spread the mixture over, and serve hot. 140 SIDE DISHES. Lobster Toast. « Pick all the meat from the shell of a large lobster and chop it fine ; work two or three tablespoonfuls of cream into one ounce of butter, then mix with it the chopped lobster, adding a boned, washed and chopped anchovy, and salt and pepper to taste. Work all together with the blade of a knife, then mix in lightlj two or three tablespoonfuls of washed and chopped watercress. Cut some slices of bread about one-fourth inch in thickness, trim off all the crusts and toast them; cut them into squares, butter over and spread some of the lobster mixture on each piece. Strew finely grated breadcrumbs over, and place them in a brisk oven for a few minutes. Spread a folded napkin, or an ornamental dish-paper over a hot dish, arrange the pieces of toast nicely on it, garnish with a border of well-washed watercress, and serve. Salmon Toast. Cut as many slices of bread as are required, trim off the crusts, and toast them to a delicate brown ; butter them, and lay on each slice a very thin piece of smoked salmon ; sprinkle over with pepper, cover with a sheet of buttered paper, and place them in a brisk oven for a few minutes. When very hot, arrange the pieces of toast on a hot dish, on which has been spread a folded napkin, garnish with parsley, and serve. Sardine Toast. Scrape the skin off some sardines, split them in halves, lengthwise and remove the bones. Lay the sardines on a plate, pour some of their oil over them, cover with another plate and place them in a moderate oven until heated all through. Cut the required number of slices about three- fourths of an inch thick off a stale square loaf, toast them to a delicate brown on both sides and butter them. Cut the toast into fingers and lay a sardine on each ; dust them over lightly with salt and a very small quantity of cayenne pepper, and squeeze some lemon juice over them. Spread a folded napkin or an ornamental dish-paper over a hot dish, arrange the fingers of toast neatly on it, garnish with a border of nicely picked and washed watercress, and serve. The above makes a very tasty breakfast dish and is very quickly prepared. Sardines and Anchovy Toast. Clean well three anchovies, put them into a mortar with one teaspoonful of an- chovy pas

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