Recipes For Making Anchovy Hors D'Ouevres
From Practical Cooking And Serving by Janet McKenzie Hill, 1919. Section 455 of 825.
Anchovy Puree Recipe
4 boned anchovies. 1/4 cup of butter. 2 hard-cooked yolks of eggs. A dash of paprika.
Pound the above ingredients together in a mortar until smooth: then pass through a purée sieve.
Anchovy Croustades Recipe
Have ready rounds of bread, fried and cooled; spread these with anchovy purée and curl upon each an anchovy, drained from oil and wiped dry; fill in the centre with sifted yolk of egg, and with a bag and very small star tube pipe stars of anchovy purée around the edge of the bread. If the anchovies can be separated easily into lengthwise fillets, use a single fillet for each croustade.