anchovette

anchovette

English

Etymology

anchovy +‎ -ette; probably coined as a brand name, but compare French anchovette (“Engraulis ringens, a species of anchovy found off the coasts of Chile and Peru”), from Spanish anchoveta[1].

Noun

anchovette (uncountable)

1. A paste made from anchovies, used as a spread.
   • 1925, Report of the Director-General of Public Health, New South Wales for the Year 1925, Sydney, 1927, p. 184,

     Lunch was eaten at about 1.15 p.m., the food consisting of anchovette paste, bread and butter, tea, and, in one case, treacle.

   • 1955, Patrick White, The Tree of Man, New York: Viking, Chapter 16, p. 258,

     She did just think about her home sometimes, eating her anchovette sandwich, for instance, in the half-hour she took off for lunch.

   • 1986, Carolyn Meyer, Voices of South Africa, New York: Harcourt Brace Jovanovich, Chapter 7, p. 126,

     Breakfast was lighter in this English household. […] Elizabeth and I had toast and anchovette—anchovy paste.

References

1. Grand dictionnaire encyclopédique Larousse, 1982, Volume 1.