Anchovy Butter on Toast

Preparation info

    • Difficulty


Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

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  • 4 boned anchovies
  • ¼ cup butter
  • 2 hard boiled yolks of eggs
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Pound the above ingredients together in a mortar until smooth then pass through a puree sieve. If the anchovies were pre-served in salt rather than oil, let stand some hours in milk or water to freshen.

Small, thin round pieces of toast, buttered; then spread very lightly with anchovy butter, and on this place a carefully fried or steamed egg. Garnish with lemon and parsley.