Six anchovies (Gorgona)
two ounces fresh butter
½ an ounce Parsley picked off the stalks.
Wash bone and rub the anchovies through a wire sieve.
Mix the Anchovy with the butter
pour boiling water on the parsley.
Strain and squeeze it dry in a cloth.
Chop very fine.
When cold mix with the anchovy and butter
and make into little pats.
serve with American (very thin toast) —
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This collection of recipes has been digitized from an earlier transcription project and is for informational purposes only. This transcription has not been verified against the originals. Researchers interested in these letters should consult the original documents housed at the BC Archives.