Name: Anchoyade
Ingredients: Jim Vorheis; 4 oz Flat anchovy fillets; 2 md Cloves garlic, finely chopped; 1 ts Tomato paste; 1 tb To 1 1/2 tb olive oil; 2 ts Lemon juice (or red wine vinegar); Freshly ground black pepper; 8 To 10 slices French bread, 1/2-inch thick, cut into; Strips; 1 ts Finely chopped fresh parsley

CATEGORY	CUISINE	TAG	YIELD
	French	Appetizers	6	Servings

INGREDIENTS

		Jim Vorheis
4	oz	Flat anchovy fillets
2	md	Cloves garlic, finely chopped
1	ts	Tomato paste
1	tb	To 1 1/2 tb olive oil
2	ts	Lemon juice (or red wine vinegar)
		Freshly ground black pepper
8		To 10 slices French bread, 1/2-inch thick, cut into
		Strips
1	ts	Finely chopped fresh parsley

INSTRUCTIONS

Soak anchovies 10 minutes in cold water and pat dry with paper towels.
Place in a large mortar or heavy bowl with the garlic and tomato paste.
Pound with a pestle, wooden masher or spoon into a very smooth puree, or
use food processor with steel blade. Dribble the oil in, a few drops at a
time, stirring constantly until thick and smooth, like mayonnaise. Stir in
lemon juice and a few grounds of black pepper. Preheat oven to 500 F. Brown
bread lightly on one side.  While bread is warm, spread untoasted side with
anchovy mixture, pressing it into bread with back of fork or spoon. Bake
for 10 minutes.  Sprinkle with parsley and serve at once.
Note: For a first course, use whole slices of French bread spread with
anchovy mixture.
Colorado Cache Cookbook (1978) From the collection of Jim Vorheis
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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