1
Pound the fish to a paste before adding the butter and anchovy.
2
Cut the bread as for caviar canapés and spread with anchovy paste.
3
Fry the garlic, capers, chilli and anchovy for 30 seconds until fragrant.
4
Stir two tablespoonfuls of anchovy essence into one cupful of melted butter.
5
The anchovy and rosemary marinated pork chops are an unexpected flavour surprise.
6
For each person take a thin slice toast covered with anchovy paste.
7
Add salt, pepper, and anchovy paste to season, pour over the fish.
8
Then stuff each flower with a slice of mozzarella and an anchovy.
9
Add the oil from the anchovy tin, the olive oil and lemon juice.
10
Mash olive oil-packed tuna with some anchovy fillets and minced garlic.
11
INGREDIENTS.- Afewslices of hot buttered toast; allow 1 anchovy to each slice.
12
Stir the fresh breadcrumbs into the oil with the anchovy fillets.
13
You could invite it into the hotel room along with the anchovy hollandaise.
14
Curl an anchovy round a stewed olive, and put it on the toast.
15
Send to table with them in a boat, melted butter flavoured with anchovy.
16
Add two tablespoonfuls of tomato catsup and one of anchovy essence.
