Anchoïade

Name: Anchoïade (Anchovy Paste)
Cuisine: France
Ingredients: 1 clove of garlic, a dash of pepper; A few slices of bread; 6 or 8 boned anchovies; 2 tablespoons of salad oil; 1 teaspoon of wine vinegar; 1 clove of garlic, a dash of pepper; 1 clove of garlic, a dash of pepper

Anchovy Paste

Preparation info

Difficulty
Easy

Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

About

This is a most popular hors-d’œuvre in the south of France, and particularly in Provence.

Ingredients

6 or 8 boned anchovies
2 tablespoons of salad oil
1 teaspoon <

Europe
France
Side dish
Pescatarian
Mediterranean

Method

Pound the anchovies in a mortar with the garlic and add the oil and vinegar. Spread this on slices of bread and either grill or cook in a fairly brisk oven till the bread begins to brown. Serve very hot.