Chapter XI · Hors-d’Œuvres · No. 317
317—Anchovy Toast
Make the pieces of toast oval. Cover with anchovy butter, and place thereon, lattice-wise, some fillets of anchovy cut to the length of the toast. Garnish the pieces of toast all round with the separately chopped whites and yolks of hard-boiled eggs, alternating the colours.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 317, p. 145. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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