Roll out a band of puff paste
Arrange thin strips of fillets of anchovy lattice-fashion on top of the forcemeat. Moisten the edges all round and cover with a second band of pastry rolled out slightly thicker. Seal the edges together and trim neatly knotching the edges with the back of a knife. Eggwash and mark the divisions across the width at
Bake in a hot oven for 20–25 minutes and cut into sections as soon as they are cooked. Arrange on a serviette to serve.
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