Chapter XI · Hors-d’Œuvres · No. 302
Built upon: No. 168Cooked Marinade for Venison
302—Fresh Marinaded Anchovies
Take a few live anchovies, cleanse them, and put them in salt for two hours. This done, plunge them in smoking oil, where they may remain only just long enough to stiffen. Drain, place them in a moderately acid No. 168, Cooked Marinade for Venison, and serve on a hors-d’œuvre dish with a little No. 168, Cooked Marinade for Venison.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 302, p. 142. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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