Chapter XI · Hors-d’Œuvres · No. 305
Built upon: No. 273BlanchingsNo. 168Cooked Marinade for Venison
305—Anchovy Paupiettes
Prepare some thick slices of No. 273, Blanchings and No. 168, Cooked Marinade for Venison cucumber, about the size of half-crowns, and hollow their centres slightly. Place rings composed of the fillets of anchovies in oil upon these slices, and fill up their centres with tunny cream or the cream of any fish or shell-fish.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 305, p. 143. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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