Anchovies of the Tamarinds

Name: Anchovies of the Tamarinds
Cuisine: France
Ingredients: cooked potato; oil; a few drops vinegar; fines herbes (mixed fresh herbs); anchovy roulades

Origin: Paris, France

Source: Auguste Escoffier, 1907

Ingredients

cooked potato
oil
a few drops vinegar
fines herbes (mixed fresh herbs)
anchovy roulades

Instructions

Arrange a long border of grated cooked potato on a serving platter while the potato is still warm. Dress it with a light drizzle of oil and a few drops of vinegar, then sprinkle with fines herbes. Surround the border with anchovy roulades (paupiettes d'anchois), prepared according to the earlier method, each topped with one black olive.