Anchovy Cream

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 (7)
Instructions (3)
  1. Wash and bone six anchovies, and pound them with one hard boiled yolk of egg, one tablespoonful of salad oil, a tiny dust of cayenne pepper, and a few drops of carmine.
  2. When smooth, add half a gill of liquid aspic jelly, and rub through a tammy.
  3. Mix this purée with a gill of stiffly whipped cream, and use when ice cold.
Original Text
Anchovy Cream.—Wash and bone six anchovies, and pound them with one hard boiled yolk of egg, one tablespoonful of salad oil, a tiny dust of cayenne pepper, and a few drops of carmine; when smooth, add half a gill of liquid aspic jelly, and rub through a tammy. Mix this purée with a gill of stiffly whipped cream, and use when ice cold.
Notes
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