Anchovy Straws à la Royale

Pailles d’Anchois à la Royale

Method

Prepare some anchovy biscuit paste and roll it out very thin and prick it well with a biscuit pricker or fork; cut it in pieces two inches long by one inch wide, and when cold arrange with anchovy butter between two pieces, like a sandwich; brush over the top sides with a little cool aspic jelly and lightly sprinkle them, some with truffle, some with chopped tongue, and some with blanched and chopped pistachios. Dish alternately on a dish-paper, and garnish the centre with a little chervil or parsley. Serve for savoury, hors-d’œuvre, or cold collation.

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