Anchovy Paste, or le Beurre d’Anchois (No. 434)

The Cook's Oracle; and Housekeeper's ... · Kitchiner, William · 1817
Source
The Cook's Oracle; and Housekeeper's Manual
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (13)
Instructions (11)
  1. Pound the anchovy paste in a mortar.
  2. Rub it through a fine sieve.
  3. Pot it.
  4. Cover it with clarified butter.
  5. Keep it in a cool place.
To make anchovy paste extempore
  1. Rub the essence of anchovy with as much flour as will make a paste.
  2. Note: This is merely mentioned as the means of making it immediately; it will not keep.
Variations for stiffer and hotter paste
  1. Add a little flour of mustard, a pickled walnut, spice (No. 460), curry powder (No. 455), or Cayenne.
  2. This then becomes a rival to 'la véritable sauce d’enfer' (No. 528), or pâté à la diable for deviling biscuits (No. 574), grills (No. 538), &c.
Uses for the paste
  1. It is an excellent garnish for fish, put in pats round the edge of the dish.
  2. It will make anchovy toast (No. 573), or devil a biscuit (No. 574), &c. in high style.
Original Text
Anchovy Paste, or le Beurre d’Anchois.—(No. 434.) Pound them in a mortar; then rub it through a fine sieve; pot it, cover it with clarified butter, and keep it in a cool place. N.B. If you have essence of anchovy, you may make anchovy paste extempore, by rubbing the essence with as much flour as will make a paste. Mem.—This is merely mentioned as the means of making it immediately; it will not keep. Obs.—This is sometimes made stiffer and hotter by the addition of a little flour of mustard, a pickled walnut, spice (No. 460), curry powder (No. 455), or Cayenne; and it then becomes a rival to “la véritable sauce d’enfer” (No. 528), or pâté à la diable for deviling biscuits (No. 574), grills (No. 538), &c. It is an excellent garnish for fish, put in pats round the edge of the dish, or will make anchovy toast (No. 573), or devil a biscuit (No. 574), &c. in high style.
Notes
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