Anchovy Allumettes (Puff Pastry Fingers with Anchovy)

Name: Anchovy Allumettes (Puff Pastry Fingers with Anchovy)
Cuisine: France
Ingredients: Puff pastry strip; Fine fish forcemeat with anchovy butter (farce de poisson au Beurre d'anchois); Anchovy fillets

Origin: Paris, France

Source: Auguste Escoffier, 1907

Ingredients

Puff pastry strip
Fine fish forcemeat with anchovy butter (farce de poisson au Beurre d'anchois)
Anchovy fillets

Instructions

Prepare a strip of puff pastry of indeterminate length, 7 centimeters wide and 0.5 centimeters thick. Mask it with fine fish forcemeat combined with anchovy butter (farce de poisson au Beurre d'anchois). Cut the masked pastry into rectangles 2 centimeters wide. Place one anchovy fillet lengthwise on each filled rectangle. Transfer to a baking sheet and bake for 12 to 14 minutes.