Estimated Nutrition (whole recipe, rough)
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Anchovy | 100g | 210 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1/4 pint of cream
- 1/2 slice to each person
- 1 anchovy to each slice
- 3 eggs
Directions
_Ingredients._—A few slices of hot buttered toast; allow 1 anchovy to each slice. For the sauce,—¼ pint of cream, the yolks of 3 eggs. _Mode._—Separate the yolks from the whites of the eggs; beat the former, stir to them the cream, and bring the sauce to the boiling-point, but do not allow it to boil, or it will curdle. Have ready some hot buttered toast, spread with anchovies pounded to a paste; pour a little of the hot sauce on the top, and serve very hot and very quickly. _Time._—5 minutes to make the sauce hot. _Sufficient._—Allow ½ slice to each person. _Seasonable_ at any time.