Allumettes aux Anchois (Anchovy Pastry Straws)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- half-puff pastry
- fish forcemeat
- Beurre d'anchois
- anchovy fillets
Instructions
- Cut rectangles of half-puff pastry as for the Allumettes above.
- Work Beurre d'anchois into the fish forcemeat and mask the rectangles with a light coating of it.
- Arrange anchovy fillets on the forcemeat, either simply lengthwise or set out in a lattice.
- Bake in a slow oven, about 12 minutes.