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Canape of Anchovies

A simple appetizer of toast topped with finely chopped anchovies and hard‑boiled eggs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Canape of Anchovies

Ingredients

Directions

  1. Cut toast into triangles.

  2. Chop anchovies finely.

  3. Spread chopped anchovies on toast.

  4. Sprinkle with chopped hard boiled eggs.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Anchovies
Provide a salty, savory flavor that stands out against the toast and eggs.
Hard boiled eggs
Add soft, mild richness and a contrasting texture on top of the anchovies.
Toast
Gives a crisp, sturdy base that holds the toppings.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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