| CATEGORY |
CUISINE |
TAG |
YIELD |
|
French |
Appetizers |
1 |
Servings |
INGREDIENTS
| 30 |
lg |
Cloves fresh garlic |
| 1 |
|
2 oz. can fillets of |
|
|
Anchovies |
| 1 |
tb |
Finely chopped parsley |
| 1 |
tb |
Butter melted |
| 1 |
tb |
Olive oil |
|
|
Dash tabasco |
| 1/4 |
c |
Olive oil |
|
|
Sardine French bread 2 or |
|
|
3 dozen thinly sliced and |
|
|
Toasted pieces. |
INSTRUCTIONS
Peel garlic cloves and slice centers 1/8 inch thick. Press ends through
garlic press to yield 1/4 tsp. Place pressed garlic in small bowl with
anchovies. Add parsley, butter, 1 tsp. oil, add garlic slices and saute to
a light golden brown-almost to a potato chip fry. Do not over-fry! Spread
anchovy paste on toast. Garnish with garlic slices.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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