Stuffed Anchovy a la Walde
From The Swedish, French, American cook book, 1918
Serves 1
Presented as published in 1918. 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 The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 19. The excerpt below is the record exactly as published.
One anchovy for each person. Split and press out, being careful not to break; cut a slice of bread the shape of a large anchovy; spread with anchovy stuffing; place the anchovy on top; glaze with aspic nice and glossy; decorate all around with a strip of whipped cream, making a dot of the whipped cream for an eye with a speck of truffle on top. Arrange on a paper doily. Garnish with lemon and parsley
Cook this with the app: pantry check, scaling, and the assistant.