Petites Croutes d'Anchois

Ingredients

• Eggs 3 (hard-boiled)
• Anchovies 3 (boned)
• Butter oz. (fresh)
• Little anchovy essence
• Cayenne.
• Biscuit paste or croutons of brown bread.

Method

1. 1

   Take the yolks of the eggs and pound them in a mortar with the anchovies, butter, anchovy essence, and cayenne to taste.

2. 2

   Rub the mixture through a hair sieve.

3. 3

   Put it into a forcing bag with a rose pipe and force it onto either rounds of biscuit paste or brown bread (buttered).

4. 4

   Ornament with Montpelier butter, or strips of red and green chilies, or hard-boiled white of egg.

As published

This recipe was extracted from Home cookery (1898) by North Midland School of Cookery, page 59. The excerpt below is the record exactly as published.

Petites Croutes d'Anchois. Eggs 3 (hard-boiled). Anchovies 3 (boned). Butter oz. (fresh). Little anchovy essence. Cayenne. Biscuit paste or croutons of brown bread.

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