Tartelettes or Talmouses d'Anchois
From Salads, sandwiches, and savouries, 1901
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.
Tartelettes or Talmouses d'Anchois. — Line little l^atty pans or boat- shaped tins with anchovy pastry, prick all over, and bake till quite crisp, then fill with the anchovy cream
Cook this with the app: pantry check, scaling, and the assistant.