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Eight Anchovy Fillets
Two hard-boiled Eggs.
Half a teaspoonful of Chutney.
One dessertspoonful of Anchovy Sauce or Paste.
One ounce of Butter.
The National Training School of Cookery's own recipes, c.1906 — high-class dishes as taught, course by course, under royal patronage.
Home › Savouries and Hors d'Oeuvre › Eight Anchovy Fillets
Two hard-boiled Eggs.
Half a teaspoonful of Chutney.
One dessertspoonful of Anchovy Sauce or Paste.
One ounce of Butter.