1171 Dartois aux Anchois, or Sausselis

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


Roll out a band of puff paste 9–10 cm (3½—4 in) wide and ½ cm (¾ in) thick and of the required length; place on a damp baking tray and coat with a layer of whiting forcemeat flavoured with Anchovy Butter; leave cm ( in) clear around the outside edge so as to allow for sealing.

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 3 cm ( in) intervals and score the surface three times in each division.

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.