-Waldine Van Geffen VGHC42A
FILLING
1/2 c Oil-pk tomatoes; drain (oil
-reserved), slice
1/2 c Black olives, pit and chop
1/2 c Pimientos; drain, 4oz jar
2 tb Capers; partially mashed
3/4 bn Watercress; chop (retain 1/4
-of the bunch for dressing)
2 oz Tin anchovies; mince
DRESSING
1/4 c Oil from tomatoes
1 Lemon; juice only
x Watercress from above; mince
3 tb Parsley; minced
1 Baguette
Divide 1 baguette into four sections and slice in
halves, horizontally. Hollow out the centers slightly
and mix bread crumbs into filling. Spoon dressing
evenly over bread halves. Heap filling over halves.
Press halves together and wrap each portion tightly in
aluminum foil. Keeps for up to 6 hours without
refrigeration. (wrv)
