Stuffed Anchovy a la Prince Carl

Ingredients

• Six small anchovies
• a small bottle of capers
• four tablespoons of butter

Method

1. 1

   Select even-sized anchovies, cut off heads, split, and remove bones.

2. 2

   Butter oblong slices of bread, spread with chopped capers, place anchovy in center, trim bread, glaze with gelatine aspic, and decorate with colored butter.

3. 3

   Arrange in a ring on a platter with parsley and lemons.

As published

This recipe was extracted from Mrs. Ericsson Hammond's salad appetizer cook book... (1924) by Maria Matilda Ericsson Hammond, page 18. The excerpt below is the record exactly as published.

Stuffed Anchovy a la Prince Carl Anchois farcis a la Prince Carl For Six Persons Six small anchovies, a small bottle of capers, and four table¬ spoons of butt

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