Advertisement
An Oxford Savoury
- Serves
4
- Difficulty
Easy
Published 1980
Recorded in about 1870, this savoury was served at the high table or sometimes in the master’s lodge at Balliol College. It is a pleasure to drink a good claret with this dish.
Ingredients
1 8 1½ inches 3.5
Method
Drain the anchovies and cut the little fillets into very small pieces, using scissors. Set aside. Lightly fry the mushrooms in half the butter.
Toast the bread. Spread each piece with the rest of the butter and then with a very little mustard. Sprinkle some of the chopped anchovy fillets on each piece of toast. Place 2 mushrooms slightly overlapping on each toast and just before carryin
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Part of
Advertisement
Advertisement
No reviews for this recipe