Gascony Butter

Ingredients

• 1 oz. of chopped parsley
• 2 ozs. of anchovies
• 2 ozs. of butter
• cayenne to taste

Method

1. 1

   Make equal quantities of parsley picked and parboiled, of anchovies washed, boned, and pounded, and two fresh butter; mix the ingredients well together, add cayenne, and pass all through a hair sieve; shape into little balls and garnish with parsley.

As published

This recipe was extracted from Savouries and sweets suitable for luncheons and dinners (1886) by Mary L. Allen, page 8. The excerpt below is the record exactly as published.

oz. of anchovies ; 1 oz. of butter; 2 eggs ; 4 squares of fried bread ; cayenne to taste. Take one ounce of anchovies, one ounce of butter, and pass through a sieve ; melt it in a saucepan, and as it melts add the beaten yolks of two eggs. Stir tdl as thick as buttered eggs and serve on fried bread. Potatoes au Gratin. For Six Persons. — 8 potatoes; 1 gill of milk; 1 table- spoonful of flour ; 1 egg ; a teacupful of grated cheese ; salt and cayenne to taste ; 1 oz. of bread crumbs. Slice some boiled potatoes and put a layer in a pie dish, then spread a layer of thick white sauce with, the yolk of an egg and cheese in it over the potatoes, then another layer of potatoes tiU the dish is full. Sprinkle the top with bread crumbs and cheese. Bake about twenty minutes. Golden Eggs. b OR Four Persons. — 6 eggs; 1 oz. of bread crumbs; butter for frying ; salt ; cayenne ; J pint of rich white sauce ; a squeeze of lemon. Hard boil some eggs, shell them and sprinkle them with flour and salt ; beat up a raw egg and dip the 1/ SAVOURIES AND SWEETS. 'd-boiled ones in it, roH them in bread crumbs and a good golden colour. Serve with white sauce. Genoese Eggs. 'or Four Persons.— 3 eggs; 3 taWespoonfuls of rice • iis. of butter ; 1 teaspoonful of chopped parsley ; pepper 1 . salt to taste ; 1 onion ; some slices of buttered toast. Cwo or three hard-boiled eggs chopped very fine ; F thoroughly with three tablespoonfuls of rice well iiled, but each grain must be dry and separate. iT.t into a stewpan with a bit of butter, a httle ')pped parsley, pepper, salt, and a httle onion; Len quite hot serve on a shce of fried or buttered ist. Gascony Butter. i'oR Four Persons. — 1 oz. of chopped parsley; 2 ozs. of ihovies ; 2 ozs. of butter ; cayenne to taste

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