Anchovies with Peppers
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- anchovy fillets
- pimiento strips
- egg yolk, chopped
- egg white, chopped
- parsley
- capers
Instructions
- Arrange the oil-marinated anchovy fillets on a plate, alternating them with strips of pimiento. Finish the presentation with chopped egg yolk and egg white, parsley, and capers, arranged in the manner of ordinary anchovy fillets.