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, published 1927, page 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, chapter 16, in The Tree of Man‎, New York: Viking, page 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, chapter 7, in Voices of South Africa,‎, New York: Harcourt Brace Jovanovich, page 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.
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