Laitances cl la Sefton
From Salads, sandwiches, and savouries, 1901
Use soft or hard roes; the former are most delicate.
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 35. The excerpt below is the record exactly as published.
Laitances cl la Sefton. — Cook some herring roes as above, and sieve them whilst hot with washed and boned anchovies (using one of these for four or five roes), then mix lightly into this puree a finely minced gherkin and some stiffl.y whipped cream, and pile this up en pyramide on a biscuit-crisp crouton, and seiwe dusted with lobster coral or coralline pepper, with a garnish of seasoned watercress
Cook this with the app: pantry check, scaling, and the assistant.