Anchovy Toast is a traditional British recipe, based on Charles Elmé Francatelli's recipe of 1861, for a classic starter or savoury (a dish served at the end of a meal with wine) of toasted bread topped with anchovy butter and decorated with anchovy fillets. The full recipe is presented here and I hope you enjoy this classic British version of: Anchovy Toast.
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This is a classic recipe for a Victorian version of Anchovy Toast 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. 338.—ANCHOVY TOAST.
Prepare some very thin dry toast, which must be cut into oblong or square pieces about two inches in lengths before the toast becomes brittle, and again placed in the oven to be baked thoroughly crisp : spread these over with anchovy butter, No. 128, and upon this place the fillets of anchovies in the form of lattice-work, and serve on a napkin.
Cut the bread into square or oblong pieces about 5cm in length. Toast these until very dry then spread with anchovy butter before arranging about 4 anchovy fillets on top of each one in a latticework pattern.
