[Sca-cooks] Re: Anchovette

[Sue Clemenger]

Don't forget that it's an ingredient in worchestershire sauce....
--maire, an american fond of the stuff (w.s.) on her fried eggs, but 
doesn't care for the fishies....waaaay too concengtratedly salty

Phil Troy / G. Tacitus Adamantius wrote:


> I'm not sure if there _is_ an American version, to be honest. I'd say  
> (and others may or may not agree) that for the most part, the anchovy  
> hasn't made much headway into American cookery, at least not in this  
> century. Plenty of anchovies get eaten in the form of tapenade,  Caesar 
> Salads, Salades Nicoise, pissaladieres and pizzas, and in  other 
> more-or-less Mediterranean venues (and Caesar Salad in its  original 
> form has almost completely vanished in favor of something  _called_ 
> Caesar Salad, but which is merely lettuce with croutons,  grated 
> Parmigiano and a non-descript creamy "Caesar  Dressing" [pfooey! 
> double-bleh pfooey!]).
> 
> However, thinking about common Angliski uses of anchovy, such as  
> stirring a mashed fillet into a gravy, studding a roast with them, or  
> making little sandwiches for tea, we pretty much never do that.  More's 
> the pity.
>