Anchovy

The "Queen" Cookery Books. No.9. Sala... · S. Beaty-Pownall · 1905

Source: The "Queen" Cookery Books. No.9. Salads, Sandwiches, and Savories.
Status: success · extracted 4 days ago
Not a recipe: No

Ingredients (6)

3oz. of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
3oz. of fine flour ↝ Flour, 00 [Cereal Grains and Pasta]
half a teaspoonful of Burgess's essence of anchovy ↝ Fish, anchovy [Fish]
half an egg ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
a dust of cayenne ↝ Peppers, raw, NFS [Other vegetables and combinations]
a drop or two of carmine

Instructions (1)

Rub 3oz. of butter into 3oz. of fine flour, season with half a teaspoonful of Burgess's essence of anchovy, half an egg, a dust of cayenne, and a drop or two of carmine (to get the paste a pale pink), mix it all to a smooth, stiff paste, roll it out fairly thin, stamp it out in rounds or squares, put these on a baking tin, prick them well with a fork, and bake fifteen to twenty minutes in a hot oven.

Original Text · last edited 4 days ago

Anchovy.—Rub 3oz. of butter into 3oz. of
fine flour, season with half a teaspoonful of
Burgess's essence of anchovy, half an egg, a dust of
cayenne, and a drop or two of carmine (to get the
paste a pale pink), mix it all to a smooth, stiff paste,
roll it out fairly thin, stamp it out in rounds or
squares, put these on a baking tin, prick them well
with a fork, and bake fifteen to twenty minutes in a

Notes

—