Anchovy Purée from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
Take, for three or four persons, eight large anchovies that have been boned and well washed in cold water, being careful that all bone is removed, add to them two hard boiled yolks of eggs, two oun...
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Cooking tools:
- Mixing bowl
- Paring knife
- Cutting board
Ingredients
- cold water
- anchovies
- croûtons
- yolks of eggs
- fresh butter
- cayenne
- carmine
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