The Times Picayune Publishing Company

Anchovies in Oil

Anchoix a I’Huile

Preparation info
    • Difficulty

      Easy

Appears in
top 1000The Picayune's Creole Cook Book
The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About

Ingredients

  • A Pint of Boned Anchovies
  • A Hard-Boiled Egg
  • Chopped Parsley to Garnish

Method

Take the contents of one pint bottle of boned Anchovies; drain them of all oil on a cloth and arrange nicely in a flat glass or china celery or radish dish. Take a hard-boiled egg, hash or slice daintily and decorate the dish with this. Sprinkle over some chopped parsley and serve.