Anchovy Cream (Hot) from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
Put four tablespoonfuls of French vinegar into a stewpan, with a pinch of mignonette pepper and one or two bayleaves, reduce to half the quantity, then add three raw yolks of eggs; stand the stewpa...
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Cooking tools:
- Stewpan
Ingredients
- mignonette pepper
- french vinegar
- raw yolks of eggs
- bayleaves
- marshall’s liquid carmine
- cayenne
- whipped cream
- fresh butter
- purée
- anchovies
- anchovy essence
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