Anchovy Recipes
77 Recipes Next Page >>Recipes Featuring Anchovy
- Anchovy Sandwiches | Egg yolks of hard boiled eggs
Egg yolks of hard boiled eggs Essence of anchovy Butter - Mustard and Anchovy Butter
Butter 2 tablespoons of good mustard 1 teaspoon of anchovy paste - Anchovy Sauce | 1 quart of allemande sauce
1 quart of allemande sauce 1/2 a bottle of anchovy sauce - Anchovy Egg
6 hard-cooked eggs 12 medallions out of black bread 2 chopped onions Butter 6 boned anchovies Parsley chopped fine White pepper Paprika Little cress Parsley - Anchovy Sandwiches
Yolks of "Hard-boiled Eggs" Soft butter Anchovy sauce Bread - Anchovy and Egg Sandwiches
Anchovie Milk Hard boiled eggs Buttered bread Pepper Mustard Cress - Anchovy Sauce | 4 anchovies, boned
4 anchovies, boned Drawn-butter sauce Cayenne (optional) - Anchovy Eggs
2 hard boiled eggs 1 teaspoon anchovy paste 2 ounces butter A few grains cayenne Pepper and salt - Anchovy Canapes
Bread Melted butter Salt Cayenne Anchovy paste Few drops of lemon juice - Shrimp with Anchovy Sauce
1 can shrimps 2 tablespoon butter 1 gill cream 1 teaspoon anchovy paste Yolks of 2 eggs 1/4 teaspoon cayenne
About Anchovy
- Culinary experts claim that anchovies have a subtle yet important flavor known as "umami" which is a natural (and more healthy) form of MSG
- Ancient Romans used anchovies to produce a fermented fish sauce known as Garum
- Anchovies are members of the herring family and are usually between one and four inches long
- Anchovies have a distinct, salty, oily, fishy taste
- Anchovies are a small oily fish that can be any one of more than one hundred species
- Anchovies can be a featured garnish in salads or pizzas or a subtle flavor in a sauce such as Worcestershire
- Salted anchovies became popular in the Mediterranean region before refrigeration existed because salting was a form of preservation
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