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Other Recipes from SAUCES FOR FISH AND VEGETABLESScalloped Fish, No. 2
Drawn Butter Sauce
MaÎtre D'hÔtel Butter
Sardellen, Or Herring Sauce
White Sauce (for Vegetables)
Cream Mustard Sauce
ANCHOVY SAUCE(Sauces For Fish And Vegetables) - (The International Jewish Cook Book)
Mix six tablespoons of melted butter and one and one-half teaspoons
anchovy paste, place in double boiler and allow to boil for about six
minutes. Flavor with lemon juice.
No. 13. Neapolitan Anchovy SauceIngredients: Anchovies, fennel, flour, spices, parsley, marjoram,
garlic, lemon juice, vinegar, cream.
Wash three anchovies in vinegar, bone and pound them in a mortar
with a teaspoonful of chopped fennel and a pinch of cinnamon. Then
mix in a teaspoonful of chopped parsley and marjoram, a squeeze of
lemon juice, a teaspoonful of flour, half a gill of boiled cream
and the bones of the fish for which you will use this sauce. Pass
through a sieve, add a clove of garlic with a cut in it, and boil.
If the fish you are using is cooked in the oven, add a little of
the liquor in which it has been cooked to the sauce. Take out the
garlic before serving. Instead of anchovies you may use caviar,
pickled tunny, or any other pickled fish.
ANCHOVY SAUCERub two teaspoonfuls of anchovy essence with the butter and flour and
then finish the same as English drawn butter.
Anchovy SauceMix two ounces of butter with two ounces of flour, in a saucepan. Add a
spoonful of essence of anchovy, and half a pint of water. Stir the sauce
on the fire till it boils.
Anchovy Sauce(Salsa d'Acciughe)
This recipe does not call for the filets of anchovies prepared for hors
d'oeuvre, but the less expensive and larger whole anchovies in salt to
be had in bulk or cans at large dealers. Wash them thoroughly in plenty
of water. Remove head, tail, backbone and skin and they are ready for
Put five or six anchovies into a colander and dip quickly into boiling
water to loosen the skins, remove the salt, skin and bone them. Chop
them and put over the fire in a saucepan with a generous quantity of oil
and some pepper. Do not let them boil, but when they are hot add two
tablespoons of butter and three or four tablespoons of concentrated
tomato juice made by cooking down canned tomatoes and rubbing through a
sieve. When this sauce is used to season spaghetti, these must be boiled
in water that is only slightly salted and care must be taken not to let
them become too soft. The quantities above mentioned ought to be
sufficient for about one pound of spaghetti.
Macaroni With Anchovy Sauce(Maccheroni con salsa d'acciughe)
After the paste is drained thoroughly it is to be put into the hot dish
in which it is to be served and the anchovy sauce poured over it and
well mixed with two silver forks until the sauce has gone all through
it. Some olive oil may be added, but grated cheese is not generally used
with the anchovy sauce.
Whiting With Anchovy Sauce(Merluzzo alla Palermitana)
Take one whiting, one pound or a little more, and trim all the fins,
leaving the tail and the head. Split it to remove the bone, and season
with a little salt and pepper. Turn it on the back, grease with oil,
season with salt and pepper, dust with bread crumbs then lay it with two
tablespoonfuls of oil on a fireproof plate or baking tin.
Take three or four good sized anchovies, bone and clean them, chop them
and put on the fire with two tablespoonfuls of oil, but do not allow it
to boil. With this sauce cover the back of the fish and dust it all with
bread crumbs, putting also some leaves of rosemary. Bake in the oven,
allowing a little crust to form over, but see that it doesn't dry up,
pouring over to this purpose more oil. Before removing from the tin
squeeze half a lemon over.
This dish can be served surrounded by little toast with caviar, or
anchovies and butter.
Neapolitan Anchovy SauceIngredients: Anchovies, fennel, flour, spices, parsley, marjoram,
garlic, lemon juice, vinegar, cream.
Wash three anchovies in vinegar, bone and pound them in a mortar with
a teaspoonful of chopped fennel and a pinch of cinnamon. Then mix in a
teaspoonful of chopped parsley and marjoram, a squeeze of lemon juice,
a teaspoonful of flour, half a gill of boiled cream and the bones of
the fish for which you will use this sauce. Pass through a sieve, add a
clove of garlic with a cut in it, and boil. If the fish you are using
is cooked in the oven, add a little of the liquor in which it has been
cooked to the sauce. Take out the garlic before serving. Instead of
anchovies you may use caviar, pickled tunny, or any other pickled fish.
Anchovy SauceTake one or two anchovies; scale, split, and put them into a saucepan,
with a little water, or good broth, a spoonful of vinegar, and a small
round onion. When the anchovy is quite dissolved, strain off the liquor,
and put into your melted butter to your taste.
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