Chapter XI · Hors-d’Œuvres · No. 281
281—Anchovy Butter
Wash twelve or fifteen anchovies in cold water, and dry them thoroughly. Remove the fillets from the bones, pound them smoothly with four oz. of butter, rub the whole through a fine sieve, smooth it with a spoon, and put it aside.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 281, p. 139. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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