Rissolettes d’ Anchois
From Salads, sandwiches, and savouries, 1901
Can substitute cheese for anchovy mixture.
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 26. The excerpt below is the record exactly as published.
Rissolettes d’ Anchois. — Roll out some trimmings of puff paste (or cheese pastry) very thin, and .stamp it out in little rounds. Have ready four or five anchovies previously well washed in scalding water, dry, bone, and fillet them, a.nd pound with loz. or so of butter and the hard-boiled yolks of two eggs ; sieve this mixture, moisten with a little good stock or glaze, season to taste with coralline pepper
Cook this with the app: pantry check, scaling, and the assistant.