918 Filets d’Anchois

Anchovy Fillets

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


Cut the fillets into thin strips, marinate in a little oil and arrange them in a ravier either trellis fashion or in straight lines. Decorate according to taste with white and yolk of hard-boiled egg, chopped parsley and capers and sprinkle lightly with oil. The fillets can also be dressed on a layer of finely shredded lettuce.