| Product | Qty | Unit | Substitutions | FDC Name | FDC Category | Recipe |
|---|---|---|---|---|---|---|
| anchovies washed and boned | 4.0 | — | — | — | — | Devilled Lobster Ices |
| anchovies minced | — | — | — | — | Mayonnaise, Vinaigrettes, &c. | |
| anchovies washed, boned, minced | 6.0 | — | — | — | — | Mayonnaise, Vinaigrettes, &c. |
| anchovies filleted | — | — | — | — | Leeks (Poireaux) | |
| anchovies boned and filleted | 2.0 | — | — | — | — | 60 Cold Fish |
| anchovies minced | — | — | — | — | 62 COLD FISH | |
| anchovies well washed, boned, and minced | 2.0–3.0 | — | — | — | — | F. de Veau à la Ménagère |
| anchovies washed, boned, and pounded | 4.0 | oz | — | — | — | Curry Toast |
| anchovies washed and boned | 3.0–4.0 | — | anchovy paste | — | — | COLD FISH |
| anchovies minced | 1.0 | dessertspoonful | — | — | — | Biscuits à la Diable |
| anchovies boned, washed, sieved | 5.0–6.0 | — | — | — | — | Timballettes de sole à la C... |
| anchovies | 6.0 | — | — | — | — | Iced and Devilled Lobster S... |
| anchovies minced | — | — | — | — | Croûtes à la Gréville | |
| anchovies | — | — | — | — | Croûtes à la Française | |
| anchovies washed, boned, and pounded | 4.0 | — | — | — | — | COLD FISH |
| anchovies well washed, minced small | 2.0 | — | — | — | — | Croustade à la Champenoise |
| anchovies washed and boned, minced | — | — | — | — | Pigeons sur Croûtes | |
| anchovies | 2.0 | — | — | — | — | Pigeons sur Croûtes |
| anchovies finely minced | 6.0 | — | — | — | — | Camp vinegar |
| anchovies | — | — | — | — | Tomatoes Stuffed | |
| anchovies | 3.0–4.0 | — | — | — | — | Curried Fish Creams |
| anchovies washed and boned | 6.0 | — | — | — | — | Iced Anchovy Cream |
| anchovies washed, boned, and filleted | — | — | — | — | Entrées | |
| anchovies | — | — | — | — | Entrées | |
| anchovies | 1.0 | bottle | — | — | — | Chaufroix, &c. |
| anchovies washed, boned, and filleted | — | — | — | — | Aspic à la Menagère | |
| anchovies washed, boned, and sieved | 2.0 | spoonfuls | — | — | — | Aspic en Chaufroix à la Juive |
| anchovies washed, boned, and minced | 2.0 | — | — | — | — | Remoulade |
| anchovies well-washed and boned | 4.0 | — | — | — | — | Cambridge Sauce |
| anchovies well washed and boned | 6.0–8.0 | — | anchovy paste, anchovy essence | — | — | Butters |
| Anchovies Unroll them and split them lengthwise, laying them four or five lengths one way of the dish and four or five the other, leaving little squares of the dish visible. | — | — | — | — | Hors d’œuvres | |
| anchovie sauce | — | — | — | — | Entrée of Salmon | |
| anchovy | 1.0 | — | — | — | — | Beef bouilli |
| anchovy chopped fine, unwashed | 0.5 | — | — | — | — | An Excellent Sauce for Carp... |
| anchovy | 1.0 | — | — | — | — | Turkey to Boil |
| anchovy | — | — | — | — | Stuffing for Pike, Haddock,... | |
| anchovy | — | — | — | — | To dress fresh Sturgeon | |
| anchovy chopped | 0.5 | — | — | — | — | Puffs with Chicken, &c. |
| anchovy | 0.5 | — | — | — | — | Forcemeat Balls for Fish Soups |
| anchovy bruised | 1.0 | — | — | — | — | Reading Sauce |
| anchovy omitted | — | — | — | — | Tomato Sauce | |
| anchovy cut into small diamonds | — | — | — | — | Grouse Salad | |
| anchovy | — | — | — | — | ROAST PHEASANT | |
| anchovy pounded to a paste | 1.0 | slice | — | — | — | Scotch Woodcock |
| anchovy | 1.0 | — | — | — | — | Chickens |
| anchovy | — | — | — | — | Lobster Soup (No. 237) | |
| anchovy pounded | — | — | — | — | Liver and Parsley Sauce (No... | |
| anchovy | — | — | — | — | Sauce Piquante for cold Mea... | |
| anchovy | — | — | — | — | Veal Forcemeat (No. 375) | |
| anchovy | 1.0 | — | — | — | — | Stuffing for Turkeys or Fow... |
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