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From A few choice recipes (1883).
Source and licence
From A few choice recipes (1883), printed page 73, digitised by the Internet Archive: https://archive.org/details/b21526692
Read the original not stated by archive.org
What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
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Ingredients
Method
- Cut the breast of a fowl or pheasant, or a slice of veal, beef, or mutton, in very small dice ;
- wash 4 anchovies, and cut them into dice, and place them with the meat.
- Then put two spoonfuls of veloute sauce and a small quantity of grated Parmesan, a little salt, and cayenne pepper, into a stewpan ;
- boil these over the stove, stirring until reduced to a thick sauce ;
- then add the meat and anchovies, and mix the whole together, and use the preparation in the following manner : cut two dozen croutons in the form of a circle, fry them in clarified butter to a bright yellow colour, and place one half in a clean baking sheet ;
- spread a thick layer of the above preparation on each of the croutons, then cover them with the remaining twelve croutons.
- Grate 4 ozs.
- of Parmesan cheese, and mix this with a pat of butter ;
- divide it into twelve parts, and cover the top of each sandwich.
- About ten minutes before sending to table, put them into the oven to be warmed thoroughly, pass the red-hot salamander over them to colour them of a bright yellow, dish them on a napkin, and serve with fried parsley.