Orlys d'Anchois
From Salads, sandwiches, and savouries, 1901
Best served immediately.
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 25. The excerpt below is the record exactly as published.
Orlys d’Anchois. — Wash and bone the anchovies, dry them, and let them marinade for an hour in a spoonful of salad oil, a dust of coralline pepper, and some minced parsley ; then lift them out, dip each separately in some good frying batter, and fry at once in hot fat
Cook this with the app: pantry check, scaling, and the assistant.