This recipe is based on the oldest-known cookery book by Apicius, the Roman cookery writer; there were three men who wrote under the name Apicius from 92 BC to AD 50, all were famous gluttons.
Purée the breadcrumbs, anchovies and their oil in a blender, put to one side. Melt the butter in a shallow pan, gently sauté the mushrooms, garlic and lovage until the mushrooms are tender. Stir in the breadcrumb mixture and heat for about 2 minutes to allow the flavours to amalgamate. Serve with plain boiled fish or meat.
As an alternative to the anchovies use Chinese fish essence if you can get it.
© 1986 All rights reserved. Published by Macmillan.