Anchois des Tamarins (Anchovy Paupiettes on Grated Potato)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- cooked potato
- oil
- vinegar
- fines herbes
- paupiettes d'anchois (prepared as in that recipe)
- black olives
Instructions
- Grate the cooked potato while it is still lukewarm and arrange it lengthwise on a ravier in a band.
- Season with a thread of oil and a few drops of vinegar, and sprinkle with fines herbes.
- Surround with paupiettes d'anchois, prepared as in that recipe, setting a black olive on each.