Anchovy Crusts

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909
Source
The Cookery Book of Lady Clark of Tillypronie
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (5)
Instructions (6)
  1. Chop and pound the hard-boiled eggs and pass them through a sieve.
  2. Work the pounded eggs up with a little butter and a grain of cayenne pepper.
  3. Spread the egg mixture on croûtons previously fried in lard.
  4. Place fillets of anchovy (out of oil, not brine) in cross bars over the egg mixture.
  5. Heat them up in the oven.
  6. Serve hot on a napkin as a savoury.
Original Text
“Anchovy Crusts.” (A. Emslie.) These are made of 3 eggs hard-boiled, chopped and pounded and passed through a sieve, worked up with a little butter and a grain of cayenne pepper, spread on croûtons previously fried in lard, with fillets of anchovy out of oil, not brine, placed in cross bars over them. Heat them up in the oven, and serve hot on a napkin as a savoury.
Notes
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