Chapter XI · Hors-d’Œuvres · No. 306
306—Anchovy with Pimentos
Prepare some anchovy fillets in oil, and place them across each other in a lattice, using fillets of pimento alternately with those of the anchovies. Garnish in the same way as for anchovy fillets, i.e., with the chopped white and yolk of a hard-boiled egg, and chopped parsley.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 306, p. 143. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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