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'''Anchovy essence''' is a brown or pink, thick, oily [[sauce]], consisting of pounded [[Anchovies as food|anchovies]], spices, etc. |
'''Anchovy essence''' is a brown or pink, thick, oily [[sauce]], consisting of pounded [[Anchovies as food|anchovies]], spices such as [[Black pepper]] or [[Cayenne Pepper]], etc. Sometimes, to enhance the flavor, [[Wine]] is added . <ref>{{Cite book| last = ltd| first = Cassell| title = Cassell's dictionary of cookery| date = 1883}}</ref> |
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The essence<ref>{{Cite book| publisher = Benn Brothers| title = Chemist and Druggist: The Newsweekly for Pharmacy| date = 1889}}</ref> is used as a [[flavoring]] for soups, sauces, and other dishes. |
The essence<ref>{{Cite book| publisher = Benn Brothers| title = Chemist and Druggist: The Newsweekly for Pharmacy| date = 1889}}</ref> is used as a [[flavoring]] for soups, sauces, and other dishes. |
Anchovy essence is a brown or pink, thick, oily sauce, consisting of pounded anchovies, spices such as Black pepperorCayenne Pepper, etc. Sometimes, to enhance the flavor, Wine is added . [1]
The essence[2] is used as a flavoring for soups, sauces, and other dishes.
This article incorporates text from a publication now in the public domain: Ward, Artemas (1911). "The Grocer's Encyclopedia". The Grocer's Encyclopedia.
Fish sauces and pastes
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Fish sauce |
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Fish paste |
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