Fritot à l'Armagnac

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)

half a pound of cooked white meat
four boned and well washed anchovies
three hard boiled yolks of egg ↝ Egg, yolk only, raw [Eggs and omelets]
two ounces of grated Parmesan cheese ↝ Cheese, parmesan, grated [Dairy and Egg Products]
pinch of salt ↝ Salt, table, iodized [Spices and Herbs]
cayenne pepper ↝ Spices, pepper, red or cayenne [Spices and Herbs]
one tablespoonful of thick Bechamel sauce

Instructions (1)

Take half a pound of cooked white meat, four boned and well washed anchovies, three hard boiled yolks of egg, two ounces of grated Parmesan cheese, pinch of salt and cayenne pepper, and one tablespoonful of thick Bechamel sauce; pound these all together till the whole is perfectly smooth, then rub it

Original Text

Fritot à l'Armagnac.
(Fritot à l'Armagnac.)
Take half a pound of cooked white meat, four boned and well washed anchovies, three hard boiled yolks of egg, two ounces of grated Parmesan cheese, pinch of salt and cayenne pepper, and one tablespoonful of thick Bechamel sauce; pound these all together till the whole is perfectly smooth, then rub it

Notes

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