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What Shall We Have To-Day? 365 Recipes for All the Days of the Year

What Shall We Have To-Day? 365 Recipes for All the Days of the Year

By X. Marcel Boulestin

Published 1932

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For the anchoiade you want about a dozen fillets of anchovy in oil and a dozen of fillets of salt anchovy, six peeled almonds or walnuts, four dry figs, a small head of garlic, one middlesized onion, a little lemon juice, fines herbes and tarragon.

Pound the fillets of anchovy and keep them aside. Then chop finely the onion, the garlic and the fines herbes and tarragon. Add to the pounded fillets (the salt anchovy should be washed to remove the excess of salt) little by little two tablespoonfuls of olive oil, mix well and pound again till you obtain a mixture the consistency of mayonnaise sauce. Add then all the things you have chopped finely, a little freshly ground pepper and beat it well.

Prepare some crisp buttered toast and spread on each piece your anchoiade. Serve at once. Some people add Cayenne pepper; also some use only the fillets of anchovy in oil. Such is this savoury dish, very popular all over Provence. The garlic is really indispensable. But I understand that the walnuts and lemon juice the anchoiade contains remove very effectively the smell of garlic.