I’ve been hunting for Anchovy Paste for weeks and I finally found it – in the same place I found the elusive filé powder – Fresh and Wild. Look at the splendour of the packaging! I was actually looking for something I remember being mildly obsessed with in my childhood – Patum Peperium. Gawd knows what recess of my brain remembered the existence of that, but a quick search of the internet reveals that it is still around. Here’s Tom Parker Bowles waxing lyrical about it. I must find me some. Yum.
I’ve been wanting to try Buckingham Eggs since I discovered Lauren Hairston’s lovely blog. She’s a fellow fan of Vincent and Mary’s “Treasury of Great Recipes” and I loved her version of this dish. She made the Grilled Anchovies from the Treasury and used these as the underpinning of the Buckingham Eggs – genius! I’m going to try her version too. Here’s a link, but be warned, there’s a story in this blog post about a cousin of the Duke of Buckingham biting the penis off a corpse! Ha ha – oh how I love the internet!
For my version of the Buckingham Eggs I made the spread with anchovy puree, butter and English mustard and followed all of Vincent’s instructions bar two. First I forgot to slice the crusts off the bread (which resulted in them getting burned so I now see why he suggested that!) and I used some gruyere instead of cheddar. mmmmmmmmmmmm. Again though I feel like I need to drink a bucketful of water I am now so thirsty. Delicimo though!
I like Vincent’s idea of having these as a midnight supper. As I am such an early riser I haven’t seen midnight for many moons but I might stay up late one night and just do it! That Mr S phoned last night at twenty to one in the morning to see if I was “decent” – um no, I was in the nood but also alas, also fast asleep! Perhaps I’ll get him over for a midnight feast sometime, he’s certainly a night owl.
Recipe from: A Treasury of Great Recipes.