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Anchovy triangles

Recipe from: 2/1/1996 12:00:00 AM
Ingredients 6
Servings 24


  • 12
    slices white bread
  • 2
  • 15
    chopped fresh herbs
  • anchovette spread
  • 125
    soft butter
  • butter for frying


Remove crusts from bread.
Break eggs onto a plate, add a little water and herbs and mix with a fork. Set aside.
Mix anchovette spread with butter.
Use for spreading onto bread slices.
Cut into triangles and dip into the egg mixture, turn over to coat both sides.
Fry in butter until golden on both sides.
Place on absorbent paper.

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