---------- Recipe via Meal-Master (tm) v8.03
       Title: ANCHOYADE
  Categories: Appetizers
       Yield: 6 servings
            Jim Vorheis
       4 oz Flat anchovy fillets
       2 md Cloves garlic, finely
       1 ts Tomato paste
       1 tb To 1 1/2 tb olive oil
       2 ts Lemon juice (or red wine
            Freshly ground black pepper
       8    To 10 slices French bread,
            -1/2-inch thick, cut into
       1 ts Finely chopped fresh parsley
   Soak anchovies 10 minutes in cold water and pat dry
   with paper towels. Place in a large mortar or heavy
   bowl with the garlic and tomato paste. Pound with a
   pestle, wooden masher or spoon into a very smooth
   puree, or use food processor with steel blade. Dribble
   the oil in, a few drops at a time, stirring constantly
   until thick and smooth, like mayonnaise. Stir in lemon
   juice and a few grounds of black pepper. Preheat oven
   to 500 F. Brown bread lightly on one side.  While
   bread is warm, spread untoasted side with anchovy
   mixture, pressing it into bread with back of fork or
   spoon. Bake for 10 minutes.  Sprinkle with parsley and
   serve at once.
   Note: For a first course, use whole slices of French
   bread spread with anchovy mixture.
   Colorado Cache Cookbook (1978) From the collection of
   Jim Vorheis