163. Anchovy Sauce
Description
This section is from the book "The Table: How To Buy Food, How to Cook It, and How to Serve It", by Alessandro Filippini. Also available from Amazon: The Table: How To Buy Food, How To Cook It And How To Serve It.
163. Anchovy Sauce
To three-quarters of a pint of drawn-butter sauce (No. 159), or Hollandaise sauce (No. 160), add one tablespoonful of anchovy essence ; beat well together and serve.
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