Anchois Toulonnaise

Preparation info

    • Difficulty

      Easy

Appears in

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

  • About

Method

Take some anchovies and fillet them. Put them to marinate in good olive oil for two or three days, then remove them, cut them in small pieces and dress them in the following manner: To the oil in which they have soaked add freshly ground pepper and salt (the latter may not be necessary), a little French mustard and vinegar and, chopped very finely together, lots of parsley, a little chervil, tarragon and garlic. The quantity used of this last ingredient should be according to taste, but there should be at least a little in it to balance properly the different flavours.