Anchovy Allumettes
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- half-puff pastry rectangles
- fish forcemeat with anchovy butter
- anchovy fillets
Instructions
- Prepare half-puff pastry rectangles as described in the preceding recipe. Spread a light layer of fish forcemeat with anchovy butter (farce de poisson au Beurre d'anchois) over each rectangle.
- Arrange anchovy fillets on the forcemeat either in straight lines or in a lattice (grille) pattern. Bake in a gentle oven for approximately 12 minutes.