Chapter XI · Hors-d’Œuvres · No. 307
307—Norwegian Anchovies or Kilkis
These are found ready-prepared on the market. Place them on a hors-d’œuvre dish with some of their liquor, and without any garnish.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 307, p. 143. London: William Heinemann. Translation of Le Guide Culinaire (1903).
Curious how this dish reads in a modern kitchen? See Chef Juliette’s version →