ESSENCE OF ANCHOVIES FOR STEAKS, ETC.

The modern cook · Charles Elmé Francatelli · 1846

Source: The modern cook
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (11)

six anchovies
a tablespoonful of capers ↝ Capers, canned [Spices and Herbs]
two shalots
thyme ↝ Thyme, fresh [Spices and Herbs]
a bay-leaf ↝ Spices, bay leaf [Spices and Herbs]
mace ↝ Spices, mace, ground [Spices and Herbs]
mignonette pepper ↝ Peppers, raw, NFS [Other vegetables and combinations]
two tablespoonfuls of mushroom catsup ↝ Mushrooms, raw [Other vegetables and combinations]
a ladleful of good consommé
a small piece of glaze ↝ Carrots, glazed, cooked [Carrots]
a little lemon-juice ↝ Lemon juice, raw [Fruits and Fruit Juices]

Instructions (7)

Wash and clean six anchovies, pound them in a mortar, with a tablespoonful of capers and two shalots.
Place these in a small stewpan with thyme and a bay-leaf, mace, mignonette pepper, and two tablespoonfuls of mushroom catsup.
Set these ingredients on the fire to simmer gently for five minutes.
Moisten with a ladleful of good consommé.
Boil the whole till reduced to half its original quantity.
Strain it with pressure through a tammy into a small stewpan.
Finish by adding a small piece of glaze and a little lemon-juice.

Original Text

ESSENCE OF ANCHOVIES FOR STEAKS, ETC.
Wash and clean six anchovies, pound them in a mortar, with a tablespoonful of capers and two shalots; place these in a small stewpan with thyme and a bay-leaf, mace, mignonette pepper, and two tablespoonfuls of mushroom catsup; set these ingredients on the fire to simmer gently for five minutes; and then moisten with a ladleful of good consommé; boil the whole till reduced to half its original quantity, then strain it with pressure through a tammy into a small stewpan; finish by adding a small piece of glaze and a little lemon-juice.

Notes

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