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Anchovy Toast

A toasted biscuit spread with anchovy-flavored egg yolk mixture and garnished with egg whites and parsley.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Biscuit and parsley match in chemistry and in kitchens. They rank in the top 10% of all ingredient pairs, and cooks put them together in 204 recipes. Both carry coumarin, which smells sweet, hay. The science ↓

Anchovy Toast

Ingredients

Directions

Prepare

  1. Slice the gluten biscuits and cut them into small squares.

  2. Cut the hard-boiled eggs in half and remove the yolks.

Make the topping

  1. In a mortar, pound the yolks with the butter and enough anchovy essence to flavor.

  2. Pass the mixture through a sieve and pile it onto the buttered gluten biscuit squares.

Garnish

  1. Garnish with chopped egg whites and a little parsley.

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

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Biscuit + parsleytop 10% of all pairs
    Smell alikestrong
    Cooked together204 recipes

    Shared aroma: coumarin (sweet, hay).

  2. Egg + anchovytop 12% of all pairs
    Smell alikemoderate
    Cooked together2,330 recipes

    Shared aroma: decanal (soap, orange peel).

  3. Butter + anchovytop 13% of all pairs
    Smell alikemoderate
    Cooked together3,697 recipes

    Shared aroma: decanal (soap, orange peel).

  4. Anchovy + parsleytop 13% of all pairs
    Smell alikemoderate
    Cooked together1,702 recipes

    Shared aroma: linalool (floral, citrus).

  5. Butter + parsleytop 15% of all pairs
    Smell alikemoderate
    Cooked together28,563 recipes

    Shared aroma: trans-2-hexenal (green, leafy).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Hard-boiled eggs
Yolks form the creamy base of the spread, while the whites add mild texture as garnish.
Butter
Adds fat and richness, binding the pounded yolks into a smooth, spreadable paste.
Anchovy essence
Provides a salty, savoury flavour that seasons the yolk and butter mixture.
Gluten coffee biscuits
Form the crisp, plain base that carries the topping.

The step that matters

Pass the mixture through a sieve. Sieving breaks up lumps in the pounded yolk and butter, producing a smooth, even paste that spreads evenly on the biscuits instead of clumping.

Swap the parsley

How well each one fits the dish's main ingredients (egg, butter, anchovy, coffee, biscuit):

  1. Capersfits better
  2. Nutmegfits better
  3. Parsleythe original
  4. Cinnamonfits about as well

Fit is the average pairing score against egg, butter, anchovy, coffee, biscuit. Candidates are from the same food group and used in at least 100 recipes.

“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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