CookEat Recipe
Stuffed Potatoes with Anchovies
Twelve of sixteen baked potato half-shells filled with anchovy mash. Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-2656. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Hot milk and anchovy cold chain; the topping butter and cheese amounts are unspecified; no potato mass is inferred. Limites : Actual ingredient weights where unprinted, temperature measurements, finished texture, losses, yield and portions remain unmeasured; preserve the listed controls and historical quantities.
Method
Steps
Step 1
Bake EIGHT peeled raw potatoes in a roasting pan forty-five-minute guide, turning, until centres cooked. Halve lengthwise to SIXTEEN shells and scoop pulp; source fills only TWELVE shells, so keep four shells separate and record actual pulp used.
Step 2
Mash scooped pulp with ounce butter, twelve cut anchovies and spices; stir in separate half-gill hot milk gradually. Fill exactly TWELVE selected half-shells only.
Step 3
Sprinkle a little grated Parmesan over the TWELVE filled shells and place a little butter on EACH; both topping quantities remain unspecified and separate from the mash butter. Bake FIFTEEN MINUTES as a guide until the centres are hot. Serve on a food-safe dish.
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