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
Spread with Anchovy paste or with French mustard, then arrange flaked smoked sturgeon over canapes.
"Fifty-Two Sunday Dinners" by Elizabeth O. Hiller
It's like anchovy paste.
"Carnival" by Compton Mackenzie
If ham is not at hand any other cold meat will do, and either anchovies or anchovy paste may be used.
"Civic League Cook Book" by Anonymous
He sniffed here and he sniffed there, but found nothing but a pot of anchovy paste, which made him thirstier and hungrier than ever.
"Mr. Munchausen" by John Kendrick Bangs
Have you got any anchovy paste, old girl?
"The Man with the Double Heart" by Muriel Hine
Tell him to bring two boxes of sardines and a bottle of anchovy paste.
"The Dreamers" by John Kendrick Bangs
Half a cupful of cold cooked ham, finely minced, half a teaspoonful of anchovy paste, a bit of cayenne and pounded mace.
"The Myrtle Reed Cook Book" by Myrtle Reed
Bloater-paste or anchovy-paste, or buttered toast with cold tea.
"The Cruise of the Land-Yacht "Wanderer"" by Gordon Stables
Add salt, paprika, a little anchovy paste, and some chives.
"The Hotel St. Francis Cook Book" by Victor Hirtzler
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.