THE ANCHOÏADE
  For 6 slices of bread

To take anchovies with salt.
To raise the nets of 6 anchovies as indicated, and to crush them with the rammer, with 2 peeled cloves of garlic.
To put these mashed potaties in a pan, and to assemble it to the whip on soft fire with 5 olive oil Cl and 1 dash of vinegar, until the sauce
thickens.
To paste on beautiful farmhouse bread sections.
One can also serve the anchoïade to accompany by believed vegetables: branches of celery, fennel, bouquets of cauliflower, etc.
One can also present this sauce " lengthened " according to the taste, by incorporating more olive oil, with a cold poached fish or a cold
roast of veal.
One can also incorporate in these mashed potaties, of capers and stoned black olives.