12 small water biscuits or 3 large slices white bread from a tin loaf
butter for spreading
2 tbls anchovy essence
1/4 tsp curry powder
1/4 tsp ground allspice
1 tsp mixed
English mustard
butter for spreading
2 tbls anchovy essence
1/4 tsp curry powder
1/4 tsp ground allspice
1 tsp mixed
English mustard
method
1. Warm the water biscuits, if used, in a low or moderate oven.
2. If using bread, cut off the crusts and toast the slices lightly on both sides.
3. Spread one side with butter and cut into 2 X 6cm 'fingers'. Keep warm.
4. Blend together the rest of the ingredients, and use to spread on the biscuits or toasted 'fingers'.
5. Re-heat, flavoured side up, under a high grill or in a hot oven for 2-3 minutes or until thoroughly heated.
6. Serve in a warmed, folded napkin, with soups.
2. If using bread, cut off the crusts and toast the slices lightly on both sides.
3. Spread one side with butter and cut into 2 X 6cm 'fingers'. Keep warm.
4. Blend together the rest of the ingredients, and use to spread on the biscuits or toasted 'fingers'.
5. Re-heat, flavoured side up, under a high grill or in a hot oven for 2-3 minutes or until thoroughly heated.
6. Serve in a warmed, folded napkin, with soups.
serving amount
makes 12 biscuits or fingers
rate this recipe
1.0
out of 10
1 user has helped to rate this recipe.
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
