---------- Recipe via Meal-Master (tm) v8.03

     Title: ANCHOYADE
Categories: Appetizers
     Yield: 6 servings

          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

 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

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