What's on the Menu?!: Anchovy Patties
Smiley's Cookbook (1895)
Anchovy Patties.
Anchovy
4 tbs white sauce
Puff paste
Make the anchovy force-meat, and add to it four tablespoonfuls of any white sauce. Keep cool until the time for making the patties. Make half the rule for puff paste, and let the paste become thoroughly chilled. When it is firm, cut off about two-thirds of it. Roll this to about one-eighth of an inch in thickness. Cut out with a large pattie-cutter as many rounds as possible (there should be about a dozen). Place these rounds on a tin sheet, and put them into the refrigerator. Now put the trimmings and the cold paste together, and roll out and cut as before. Should the trimmings have become very soft, chill them before rolling. Put a teaspoonful of the anchovy force-meat in the centre of each one. Wet the rims with cold water. Now cover with the rounds of paste that were cut out first. Have a second pattie-cutter half an inch smaller in diameter than the first. Press its blunt edge on the centre of the pattie and around the filling of anchovy. This will fasten the two sheets together near the force-meat. Bake in a rather quick oven for eighteen or twenty minutes. These patties are served in a dinner or luncheon as an entree.
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