I fancy, you know, it must have been that beastly anchovy paste we had on the biscuits.
"The Spenders" by Harry Leon Wilson
Stone some large olives and fill the space with anchovy paste, mixed with well-seasoned tomato-sauce.
"365 Foreign Dishes" by Unknown
Spread other side with Anchovy paste.
"For Luncheon and Supper Guests" by Alice Bradley
Anchovy toast is made by spreading anchovy paste upon bread either toasted or fried.
"Enquire Within Upon Everything" by Anonymous
Add a tablespoonful of anchovy paste to a cupful of Drawn-Butter Sauce and season with lemon-juice and paprika.
"How to Cook Fish" by Olive Green
Omit the anchovy paste, if desired.
"Salads, Sandwiches and Chafing-Dish Dainties" by Janet McKenzie Hill
Have nicely cut hot buttered toast, with a little anchovy paste.
"My Pet Recipes, Tried and True" by Various
Anchovy butter is two parts butter and one of anchovy paste.
"Choice Cookery" by Catherine Owen
When finished, pour on to a buttered toast, to which has been added a little essence of anchovy or anchovy paste, and serve.
"Nelson's Home Comforts" by Mary Hooper
Our anchovy sauce is used freely to season fish, to mix with butter, to be made into solid anchovy or fish paste.
"Cooking and Dining in Imperial Rome" by Apicius
Tapenade is a thick paste of olives, anchovies, garlic, and a combination of herbs and seasonings.
Tapenade , which originated in the Provence region of France, is a thick paste-like mixture made with capers, anchovies, ripe olives, olive oil, lemon juice and chopped herbs.
Kansas City chefs' pantry picks to spice up Thanksgiving: pomegranate juice, finishing salt, dried mushrooms, smoked paprika, anchovy paste, pumpkin seed oil and almonds.