Small Puffs, Swedish Fashion

Ingredients

• Three ounces of well cleaned anchovy fillets
• 2 ounces of butter
• the yolks of 4 hard-boiled eggs
• I gill of whipped cream

Method

1. 1

   Make small cakes with the same paste as Cheese Cream Puffs, fill with a mixture of anchovies, butter, egg yolks, and whipped cream, brush with jelly, and sprinkle with truffles, parsley, and egg white.

2. 2

   Serve cold.

As published

This recipe was extracted from "Dainty dishes" (1903) by Adolphe Meyer, page 2. The excerpt below is the record exactly as published.

Small Puffs^ Swedish Fashion. With the same paste as directed for Cheese Cream Puffs make cakes (rather small, to be about Ij4 inch when baked) . Fill tlie cakes with the following: Three ounces of well cleaned anchovy fillets, 2 ounces of butter and the yolks of 4 hard-boiled eggs, all pounded in the mor- tar, rubbed through a fine sieve and then blended with I gill ot whipped cream

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