• Puff pastry, using 4 oz. flour, etc.
• 12–15 anchovy fillets

The éclairs should have the appearance of miniature sausage rolls.

Roll out the pastry thinly, cut it into oblong pieces, slightly longer than the anchovy fillets. Enclose an anchovy fillet in each piece, seal the edge folded over with a little milk, sprinkle with cheese, and bake in a hot oven (425°–450° F., Gas 7–8) until nicely browned and crisp.