Anchovy Canapés is a traditional British recipe, based on Charles Elmé Francatelli's recipe of 1861, for a classic starter of hollowed-out farthing rolls that are filled with a mix of har-boiled egg and herbs before bing topped with anchovy fillets and served. The full recipe is presented here and I hope you enjoy this classic British version of: Anchovy Canapés.
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This is a classic recipe for a Victorian version of Anchovy Canapés that's derived from the chef, Charles Elmé Francatelli's 1861 volume, The Cook's Guide and Housekeeper's & Butler's Assistant. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
No. 335.—ANCHOVY CANAPEES.
Procure a number of farthing rolls (any baker will make them to order). Cut these rolls into equal halves, scope out all the crumb, and place the crusts to dry in the screen. Meanwhile chop fine,—hard-boiled eggs in quantity sufficient for the number of canapés to be filled; chop also some tarragon, chervil, and chives ; and prepare some fillets or strippets of cleaned anchovies. Put the chopped eggs and herbs into a basin, season with salad-oil and tarragon vinegar, pepper and salt; mix together, and with this fill up the prepared crusts ; ornament them by placing the fillets of anchovies over their surface in the fashion of lattice-work ; dish up the canapés on a napkin.
Slice the farthing rolls in half, scoop out the crumbs from the inside then place the hollowed out shells on a baking tray and set in a warm oven (about 120°C) for about 8 minutes, or until the shells have dried.
In the meantime, chop the eggs very finely and mix in a bowl with the herbs, olive oil and tarragon vinegar. Use this mixture to fill the hollowed farthing rolls. Take the anchovy fillets and use four pieces per roll to make a hatched pattern (#) on the top.
Arrange on a serving dish, garnish with herbs and serve.
