Fleur of Anchovies à la Trésor

Mrs. A.B. Marshall's cookery book · A. B. Marshall · 1894

Source: Mrs. A.B. Marshall's cookery book
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (19)

For the Fleur shape

Butter a square fleur shape ↝ Butter, stick, unsalted [Dairy and Egg Products]
place it on a buttered paper on a baking tin ↝ Butter, stick, unsalted [Dairy and Egg Products]
line it with a savoury paste prepared as below ↝ Almond paste [Nuts and seeds]
put in it a buttered paper cut to its shape ↝ Butter, stick, unsalted [Dairy and Egg Products]
fill this with rice or some dry grain ↝ Rice, cooked, NFS [Rice]

For the filling

One and a half ounces of fine flour ↝ Flour, 00 [Cereal Grains and Pasta]
one and a half ounces of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a dessertspoonful of essence of anchovy ↝ Fish, anchovy [Fish]
a little of Marshall’s carmine or some pounded live prawn
a little cayenne ↝ Peppers, raw, NFS [Other vegetables and combinations]
a pinch of white pepper ↝ Spices, pepper, white [Spices and Herbs]
two raw yolks of eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
one and a half gills of cold milk ↝ Milk, NFS [Milk, reduced fat]
one and a half pints of chopped shrimps ↝ Crustaceans, shrimp, raw [Finfish and Shellfish Products]
two good tablespoonfuls of finely chopped cooked lobster or cooked salmon ↝ Lobster [Shellfish]
six boned anchovies chopped very fine
the whipped whites of four eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]

For topping

sprinkle a few browned breadcrumbs ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]
about half an ounce of butter broken in pieces ↝ Butter, stick, unsalted [Dairy and Egg Products]

Instructions (11)

Butter a square fleur shape, and place it on a buttered paper on a baking tin.
Line the shape with a savoury paste prepared as below, and put in it a buttered paper cut to its shape.
Fill this with rice or some dry grain, and put it in the oven to cook for about fifteen minutes.
Take out the grain and the paper.
Fold a band of paper round the shape as if it were a soufflé.
Fill up the fleur with the following mixture, viz.: One and a half ounces of fine flour, one and a half ounces of butter, a dessertspoonful of essence of anchovy, a little of Marshall’s carmine or some pounded live prawn, a little cayenne, a pinch of white pepper, and two raw yolks of eggs, all mixed together with one and a half gills of cold milk.
Stir on the stove until it boils.
Well mix in a pint of chopped shrimps and two good tablespoonfuls of finely chopped cooked lobster or cooked salmon, six boned anchovies chopped very fine, and the whipped whites of four eggs.
When poured in the mould sprinkle a few browned breadcrumbs and about half an ounce of butter broken in pieces at the top.
Bake for about twenty minutes.
Dish up, remove the paper and mould, and serve at once.

Original Text

Fleur of Anchovies à la Trésor.
(Fleur d’Anchois à la Trésor.)
Butter a square fleur shape, and place it on a buttered paper on a baking tin, then line it with a savoury paste prepared as below, and put in it a buttered paper cut to its shape; fill this with rice or some dry grain, and put it in the oven to cook for about fifteen minutes, then take out the grain and the paper, fold a band of paper round the shape as if it were a soufflé, and fill up the fleur with the following mixture, viz.: One and a half ounces of fine flour, one and a half ounces of butter, a dessertspoonful of essence of anchovy, a little of Marshall’s carmine or some pounded live prawn, a little cayenne, a pinch of white pepper, and two raw yolks of eggs, all mixed together with one and a half gills of cold milk; stir on the stove until it boils, then well mix in a pint of chopped shrimps and two good tablespoonfuls of finely chopped cooked lobster or cooked salmon, six boned anchovies chopped very fine, and the whipped whites of four eggs; when poured in the mould sprinkle a few browned breadcrumbs and about half an ounce of butter broken in pieces at the top, and bake for about twenty minutes. Dish up, remove the paper and mould, and serve at once.

Notes

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