Anchovies in Oil from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
Take the contents of one pint bottle of boned Anchovies; drain them of all oil on a cloth and arrange nicely in a flat glass or china celery or radish dish. Take a hard-boiled egg, hash or slice da...
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Ingredients
- A Pint of Boned Anchovies
- A Hard-Boiled Egg
- Chopped Parsley to Garnish
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