In Provence, from where this recipe comes, Anchoyade (on-show-yahd), is served with a glass of wine or with drinks. There are many variations of Anchoyade. Minced, raw onion and chopped, hard-boiled egg can be sprinkled on the top. A few drops of brandy can be added to the paste, and after spreading the toast, it can be browned in the oven. This is a simple recipe.
2 oz. canned anchovies
1 clove garlic
1 tablespoon olive oil
1 teaspoon vinegar several grindings of black pepper 4 slices brown bread
Put the anchovies and garlic in a mortar and, with a pestle, pound to a coarse paste. Add the olive oil, vinegar and pepper and mix well. Meanwhile, toast the bread on one side only. Cut each slice into 4 pieces. Spread the anchovy paste on to the un-toastcd side. Serve with drinks.