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.

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^[2], 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^[3], 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,‎^[4], New York: Harcourt Brace Jovanovich, page 126:

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