Anchovy Canapés
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- bread
- anchovy butter (beurre d'anchois)
- anchovy fillets
- hard-boiled egg
Instructions
- Cut bread into diamond shapes. Lightly mask the surface with anchovy butter (beurre d'anchois). Border each canapé with a small cord of the same anchovy butter. Arrange anchovy fillets in a grid pattern on top. Garnish with chopped hard-boiled egg.