Little Anchovy Croûtes à la Campagne

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

Source: Mrs. A.B. Marshall's cookery book
Yield: 1.0 person
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (10)

six boned and well washed anchovies
two hard boiled yolks of eggs ↝ Egg, yolk only, raw [Eggs and omelets]
four ounces of fresh butter ↝ Asparagus, fresh, cooked with butter or margarine [Other vegetables and combinations]
a tiny dust of cayenne pepper ↝ Spices, pepper, red or cayenne [Spices and Herbs]
a few drops of carmine
little fried croûtons of bread ↝ Bread, vegetable [Yeast breads]
hard boiled yolk and white of egg that have been separately rubbed through a wire sieve ↝ Egg, yolk only, raw [Eggs and omelets]
chopped tarragon ↝ Parsley, raw [Not included in a food category]
chervil or parsley ↝ Parsley, raw [Not included in a food category]
chervil or parsley ↝ Parsley, raw [Not included in a food category]

Instructions (8)

Pound together six boned and well washed anchovies, two hard boiled yolks of eggs, four ounces of fresh butter, a tiny dust of cayenne pepper, and a few drops of carmine.
Rub the mixture through a wire sieve.
Put the mixture into a forcing bag with a rose pipe.
Force the mixture onto little fried croûtons of bread.
Garnish with hard boiled yolk and white of egg that have been separately rubbed through a wire sieve.
Very lightly sprinkle over a little chopped tarragon and chervil or parsley.
Serve one to each person on a little paper.
Dish for a savoury or hors-d'œuvre.

Original Text

Little Anchovy Croûtes à la Campagne.
(Petites Croûtes d'Anchois à la Campagne.)
Pound together and then rub through a wire sieve six boned and well washed anchovies, two hard boiled yolks of eggs, four ounces of fresh butter, a tiny dust of cayenne pepper, and a few drops of carmine; put the mixture into a forcing bag with a rose pipe, and force it on to little fried croûtons of bread, garnish with hard boiled yolk and white of egg that have been separately rubbed through a wire sieve, and then very lightly sprinkle over a little chopped tarragon and chervil or parsley; serve one to each person on a little paper, and dish for a savoury or hors-d'œuvre.

Notes

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