Devilled Biscuits
Recipe type: Accompaniments
Serves: 12 biscuits
  • 12 small water biscuits or 3 large slices white bread from a tin loaf
  • butter for spreading
  • 2 Tablespoons anchovy essence
  • 1/4 teaspoon curry powder
  • 1/4 teaspoon ground allspice
  • 1 teaspoon mixed English mustard
  1. 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.
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