Craig Claiborne

Anchovy-Egg Boats

Preparation info
  • About

    12

    boats
    • Difficulty

      Easy

Appears in
New York Times Menu Cookbook
New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

Method

  1. Preheat oven to hot (425°F.).

  2. Roll out the chilled pastry as thin as possible and cut into rectangles approximately 2½ × 5 inches. Carefully line boat-shaped tins with the pastry; do not stretch. Trim, and prick all over with a fork.