BeUPPe au Diable. — This is very useful for spreading on
toasts, biscuits, etc., under savouries. Put a minced shallot, a
few sprigs of tarragon and chervil, and a little minced parsley
into a small stewpan, and add just sufficient chili vinegar to
cover them. Bring it to the boil, drain, and let it get cold.
Pound three anchovies, freed from 'oil and boned, in a mortar
with four ounces of clarified butter, the yolk of a hard-boiled
egg, one dessertspoonful of curry paste, and the herbs and
shallot. Add a dust of cayenne✪ Devilled Biscuits, and rub all through a fine
sieve.
Anchovy Biscuits. — Drain six anchovies from oil, and
pound them in a mortar with two ounces of butter, a tea-
spoonful of essence of anchovies and a dust of cayenne. Rub
all through a sieve, and spread the mixture on water biscuits.
Set them in the oven to get quite hot, and put strips of filleted
anchovies on the top of each. Or pound the anchovies with an
ounce of butter, the yolk of a raw egg✪ Anchovy Biscuits, and a teaspoonful of
curry powder. Rub through the sieve into a stewpan, and let
it get quite hot. Spread the mixture on hot fried croutons, and
dust cayenne pepper over.
Fried Anchovies. — Free twelve anchovies from oil and
bone them. Dip each in a batter made as described on
page 465, and fry them one by one in plenty of boiling suet.
Pry the anchovies a golden brown, drain them, and dish on a
napkin.
Taptelettes aux Anchois. — Butter six oval patty-pans
two and a half inches long, and line them with paste made by
mixing three ounces of flour, an ounce and a half of butter, an
ounce and a half of grated Parmesan, and the yolk of one egg,
to a dough with half a gill of water. Have ready eight fillets
of anchovy drained, boned, and passed through a hair sieve.
TARTELETTES AUX ANCHOIS
5*7
Pound four ounces of fresh whiting or haddock, pass it through
a hair sieve, add to it two ounces of panada and two of butter,
and season lightly with pepper and salt. Moisten the whole with
a well-beaten egg, and mix in the anchovy puree. Fill the
pastry cases, dust over the surface with finely-sifted raspings,
and bake. Sei’ve at once on a hot napkin dusted over with
grated cheese. Hand Nepaul pepper.
For Tartelettes a la Norvegienne make the pastry cases
as above, fill them with raw rice, bake them a pale brown,
empty out the rice, and keep the cases hot. Take an ounce of
Norwegian lax (preserved salmon in slices) from the tin, free
it from oil, wipe it, and pound in a mortar with one fillet of
anchovy, the yolk of a hard-boiled egg, and an ounce of butter.
Pass all through the sieve. Melt a quarter of an ounce of
butter in a little saucepan, stir in a quarter of an ounce of
flour, and a gill of milk, thicken, add the lax paste, fill the hot
cases, and serve as in the last recipe. [ Wyvern.~\
Simple and excellent Savouries may he made by spreading
fried croiltes, or by filling croutes creuses, with a puree of
anchovy, or lax, or bloater roe. Allow four anchovies, or two
ounces of lax or of bloater roe to the yolk of a hard-boiled egg,
and two ounces of butter. Season with Nepaul pepper, pound,
and pass through the sieve. The lax puree is improved by
pounding a couple of fillets of anchoyy with it. ✪ Anchovy Paste
Page 358 · 4 recipe records on this page
Presented as published in 1898. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Beurre au Diable.. — This is very useful for spreading on toasts, biscuits, etc., under savouries. Put a minced shallot, a few sprigs of tarragon and chervil, and a little minced parsley into a small stewpan, and add just sufficient chili vinegar to cover them. Bring it to the boil, drain, and let it get cold. Pound three anchovies, freed from 'oil and boned, in a mortar with four ounces of clarified butter, the yolk of a hard-boiled egg, one dessertspoonful of curry paste, and the herbs and shallot. Add a dust of cayenne, and rub all through a fine sieve.
Anchovy Biscuits. — Drain six anchovies from oil, and pound them in a mortar with two ounces of butter, a teaspoonful of essence of anchovies and a dust of cayenne. Rub all through a sieve, and spread the mixture on water biscuits. Set them in the oven to get quite hot, and put strips of filleted anchovies on the top of each. Or pound the anchovies with an ounce of butter, the yolk of a raw egg, and a teaspoonful of curry powder. Rub through the sieve into a stewpan, and let it get quite hot. Spread the mixture on hot fried croutons, and dust cayenne pepper over.
Fried Anchovies. — Free twelve anchovies from oil and bone them. Dip each in a batter made as described on page 465, and fry them one by one in plenty of boiling suet. Pry the anchovies a golden brown, drain them, and dish on a napkin.
Taptelettes aux Anchois. — Butter six oval patty-pans two and a half inches long, and line them with paste made by mixing three ounces of flour, an ounce and a half of butter, an ounce and a half of grated Parmesan, and the yolk of one egg, to a dough with half a gill of water. Have ready eight fillets of anchovy drained, boned, and passed through a hair sieve.
TARTELETTES AUX ANCHOIS
5*7
Pound four ounces of fresh whiting or haddock, pass it through a hair sieve, add to it two ounces of panada and two of butter, and season lightly with pepper and salt. Moisten the whole with a well-beaten egg, and mix in the anchovy puree. Fill the pastry cases, dust over the surface with finely-sifted raspings, and bake. Sei’ve at once on a hot napkin dusted over with grated cheese. Hand Nepaul pepper.
For Tartelettes a la Norvegienne make the pastry cases as above, fill them with raw rice, bake them a pale brown, empty out the rice, and keep the cases hot. Take an ounce of Norwegian lax (preserved salmon in slices) from the tin, free it from oil, wipe it, and pound in a mortar with one fillet of anchovy, the yolk of a hard-boiled egg, and an ounce of butter. Pass all through the sieve. Melt a quarter of an ounce of butter in a little saucepan, stir in a quarter of an ounce of flour, and a gill of milk, thicken, add the lax paste, fill the hot cases, and serve as in the last recipe. [ Wyvern.~\
Simple and excellent Savouries may he made by spreading fried croiltes, or by filling croutes creuses, with a puree of anchovy, or lax, or bloater roe. Allow four anchovies, or two ounces of lax or of bloater roe to the yolk of a hard-boiled egg, and two ounces of butter. Season with Nepaul pepper, pound, and pass through the sieve. The lax puree is improved by pounding a couple of fillets of anchovy with it.
Records on this page
Devilled BiscuitsAnchovy BiscuitsAnchovy PasteTartelettes a la Norvegienne