Anchovy Cream

Name: Anchovy Cream
Yield: Serves 4 to 6
Ingredients: 2½ fl oz (60 ml) Whipped cream; 2½ fl oz (60 ml) liquid aspic; Cayenne pepper; ½ hard-boiled egg yolk; 3 tinned anchovy fillets

Preparation info

Serves
4 to 6

Difficulty
Easy

Appears in

Floyd on Britain & Ireland

By Keith Floyd

Published 1988

About

Served chilled, this sharp sauce is excellent with fish and, incidentally, also goes well with cold roast beef.

Ingredients

3 tinned anchovy fillets
½ hard-boiled egg yolk
Cayenne pepper
2½ fl oz</

Sauce
Pescatarian
Gluten-free

Method

Pound the anchovies to a fine paste with the egg yolk and add cayenne pepper to taste. Stir in the aspic. Pass through a strainer and gradually fold in the cream. Chill until ready to serve.