Iced Anchovy Cream

The "Queen" cookery books. No.2. ICES · Beaty-Pownall, S · 1902
Source
The "Queen" cookery books. No.2. ICES
Status
success · extracted 4 days ago
Not a recipe
No
Ingredients (9)
Instructions (8)
  1. Wash and bone six anchovies.
  2. Pound the anchovies with the hard-boiled yolk of an egg, a tablespoonful of oil, a dust of cayenne, and just as few drops of carmine as will bring it all to a pretty pink.
  3. When this is all perfectly smooth, mix with it a gill of only just liquid aspic.
  4. Tammy the mixture.
  5. Stir it to one and a half gills of stiffly whipped cream.
  6. Mould in little dariole moulds.
  7. Set them in a cave for half an hour.
  8. Turn out and serve with a rose of cayenne-flavoured cream or good caviare on each little mould.
Original Text · last edited 4 days ago
Iced Anchovy Cream.—Wash and bone six an- chovies, and pound them with the hard-boiled yolk of an egg, a tablespoonful of oil, a dust of cayenne, and just as few drops of carmine as will bring it all to a pretty pink. When this is all perfectly smooth, mix with it a gill of only just liquid aspic, tammy, and stir it to one and a half gills of stiffly whipped cream; mould in little dariole moulds, and set them in a cave for half an hour, then turn out, and serve with a rose of cayenne-flavoured cream or good caviare on each little mould. cayenne, a full gill of aspic jelly, and half a pint of stiffly whipped cream, mould, and freeze in a cave for an hour. These can also be served in little papered soufflé cases.
Notes
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