7 or 8 anchovies, 2 or 3 cloves of garlic, a farmhouse bread, a dash of vinegar, olive oil, pepper.
To wash anchovies, to make them soak a few minutes in water to de-salt
them. To separate the nets in
removing from their stop and to deposit them in a plate with some olive
oil cuilérèes, a pinch
of pepper, the garlic cut in small dice.
One can also add a dash of vinegar.
To cut the lower part of the farmhouse bread the 3 cm thickness approximately,
to divide this large slice of bread into 2 or 3, in
to do others if need be. It is necessary some for each guest.
Extend some anchovy nets above, and to pose each piece on a plate.
Cut other pieces of
bread of square form each person hardening alternatively in prepared
oil and defers them on slice of bread
crushing of this fact anchovies on the bread.
When the whole is exhausted, anchovy and sauce, one eats the bread
which was useful crushed anchovies, and one makes roast there
slice of bread in front of fire: it then gets clear a completely characteristic
perfume which puts in jubilation the amateurs of
cook Provencale.