‘Cut some more slices of bread in
squares. Each person soaks his slice
alternately in the prepared oil and
anchovy mixture in the dish and
then crushes it down on the
anchovies and bread in his own
plate. When all is finished,
anchovies and sauce, the pieces of
bread which remain are toasted
before the fire. There results a
characteristic aroma which rejoices
every amateur of Provençal
cooking, and is the delight of many
gastronomes.’
Another way of serving
anchoïade is to spread the prepared
mixture of olive oil, garlic, and