Chapter XI · Hors-d’Œuvres · No. 303
303—Rolled Anchovies
Turn some fine olives and stuff them with anchovy butter; when quite cold, encircle them with a ring of anchovy fillet, kept whole.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 303, p. 142. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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