Olive and Anchovy Salad

Ingredients

• two dozen fillets of anchovies
• one dozen large queen olives
• a spoonful of vinegar
• a spoonful of olive oil
• hard-boiled eggs cut in 4
• chopped parsley

Method

1. 1

   Lay anchovies on a dish, slice olives and lay over anchovies.

2. 2

   Sprinkle with salt, pepper, vinegar, and olive oil.

3. 3

   Garnish with hard-boiled eggs and parsley.

Nutrition per serving

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 189. The excerpt below is the record exactly as published.

Olive and anchovy salad Hominy Eggs, Canada Pulled bread Broiled pigs' feet Chow chow Chocolate Potatoes, surprise Corn starch blanc mange with stewed fruits Demi tasse DINNER Potage Colbert Salted hazelnuts Eels, mariniere Roast leg of mutton String beans with shallots Mashed potatoes Endives salad Dariolets, Duchess Coffee Olive and anchovy salad. Lay on a ravier, or flat celery dish, two dozen fillets of anchovies, crosswise. Cut the stones out of one dozen large queen olives, and slice the olives thin. Lay them over the anchovies, sprinkle with a very little salt, some fresh-ground black pepper, a spoonful of vinegar, and a spoonful of olive oil. Garnish with hard-boiled eggs cut in four, and chopped parsley

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