Fleur of Anchovies à la Trésor from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
Butter a square fleur shape, and place it on a buttered paper on a baking tin, then line it with a savoury paste, prepared as below, and put in it a buttered paper cut to its shape; fill this with ...
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Ingredients
- boned anchovies
- eggs
- cooked lobster
- salmon
- raw egg
- carmine
- browned breadcrumbs
- flour
- cold water
- dry paste
- cold milk
- shrimps
- white pepper
- raw yolks of eggs
- marshall’s carmine
- cayenne
- butter
- essence of anchovy
- rice
- fine flour
- buttered paper
- savoury paste
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