Chapter XI · Hors-d’Œuvres · No. 300
300—Anchovy Allumettes
Roll some puff-paste trimmings into rectangular strips two and one-half inches wide and one-eighth inch thick. Spread thereon a thin coating of fish stuffing, finished with anchovy butter; lay the anchovy fillets, prepared beforehand, lengthwise on this stuffing, and cut into pieces about one inch wide. Place the pieces on a baking-tray, and set to bake in the oven for twelve minutes.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 300, p. 142. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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