Iiosanges a la Baltimore

Ingredients

• % lb. flour {sifted}
• 5 oz. butter
• 2 oz. grated Parmesan or Gruyere cheese
• 1 egg
• 1 hard-boiled yolk of egg
• a teaspoonful cream
• a little milk
• 1 oz. anchovy paste
• 1 tin preserved lax

Method

1. 1

   Put the butter into the flour, mix in the grated cheese, moisten with the yolk of one egg, and work into a smooth paste by adding a little milk.

2. 2

   Roll out the paste, about one-sixteenth of an inch thick, and make it into two strips of about three inches wide.

3. 3

   Mix the anchovy paste with a hard-boiled egg-yolk and a teaspoonful of cream, spread this evenly over one piece of the paste, arrange a layer of preserved lax on this, and put the other piece of paste upon it.

4. 4

   Trim the edges.

5. 5

   Beat the white of egg to a stiff froth, mix it with cayenne or paprika pepper and a few drops of anchovy or shrimp essence; spread this thinly and evenly over the paste, and cut into even-sized fingers.

6. 6

   Bake in a fairly hot oven for about fifteen minutes; arrange the fingers neatly on a hot dish, covered with a lace-paper or folded napkin, garnish with sprigs of watercress, and serve.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 499. The excerpt below is the record exactly as published.

1 tin preserved lax or 6 oz. smoked salmon, 6 to 8 small round rolls, 2 hard-boiled eggs, a teaspoonful chopped tarragon, chervil, and chives, 2 tablespoonf uls sweet oil, 1 ditto of French vinegar, a few capers, pepper and salt, parsley. Rasp the rolls all over, cut them into halves, scoop out the crumb, and put to dry in the closet and let cool. Cut some neat strips of the lax or smoked salmon, chop the remainder rather coarsely, chop up the eggs, and put both in a basin, add the chopped herbs, season with the oil, vinegar, salt, and pepper. Mix well and fill the rolls with this ; arrange the strips of salmon over the filling of the rolls in the form of lattice-work, put a caper in each cavity. Dish up on a folded napkin or dish-paper in a pyramidal form, garnish with sprigs of fresh parsley, and serve. p p 2 580 THE NEW CENTURY COOKERY BOOK 1849. Iiosanges a la Baltimore.— % lb. flour {sifted), 5 oz. butter, 2 oz. grated Parmesan or Gruyere cheese, 1 egg, 1 hard-boiled yolk of egg, a teaspoonful cream, a little milk, 1 oz. anchovy paste

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