Fritot à l’Armagnac from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
Take half a pound of cooked white meat, four boned and well washed anchovies, three hard boiled yolks of egg, two ounces of grated Parmesan cheese, pinch of salt and cayenne pepper, and one tablesp...
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Cooking tools:
- Chef's knife
- Cutting board
- Mixing bowl
- Saucepan
- Whisk
- Skillet
- Slotted spoon
- Pastry brush
- Baking sheet
- Paper towel
- Kitchen scale
- Measuring cup
- Measuring spoon
- Wooden spoon
- Spatula
- Plate
- Fork
- Grater
- Fine-mesh sieve
Ingredients
- parmesan
- raw white of egg
- raw eggs
- warm butter
- chestnut
- fine flour
- bechamel sauce
- white breadcrumbs
- parsley
- eschalot
- yolks of egg
- parmesan cheese
- salt
- cayenne pepper
- white meat
- anchovies
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