What's on the Menu?!: Anchovy Souffle

Smiley's Cookbook (1895)

ANCHOVY SOUFFLÉ.

The Complete Cook Book (1900)
Jennie Day Rees

Puff paste

4 anchovies

Yolk of a hard-boiled egg

1 tbs salad oil

A dust of cayenne

A few drops carmine (for color)

1 tbs dissolved gelatin

Whipped cream

Line tart molds with puff paste, prick and bake. Wash, bone, and pound four anchovies, with the yolk of a hard-boiled egg, a tablespoonful of salad oil, a dust of cayenne, and a very few drops of carmine to bring up the color. When this is quite smooth, stir into it a little— a tablespoonful—of dissolved gelatine, rub it all through a sieve, then mix it with a gill of stiffly whipped cream. This should be chilled upon ice before it is put in the tarts.

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