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Anchovy Rounds
Make some toast, cut it in rounds, butter it when cold. Curl an anchovy round a stewed olive, and put it on the toast. Make a little border of yolk of egg boiled and chopped.
Recipes carried out of occupied Belgium by refugees and set down in England in 1915 — waterzooi, hochepot, chicory, the endive and the beer soups — sold to feed the country they came from.
Home › The Belgian Kitchen › Anchovy Rounds
Make some toast, cut it in rounds, butter it when cold. Curl an anchovy round a stewed olive, and put it on the toast. Make a little border of yolk of egg boiled and chopped.