April 2010 : Scotch Woodstock
 

8 anchovy fillets, 4 egg yolks, 1 cup cream,
1 tablespoon chopped parsley, pinch cayenne pepper,
4 slices toast.

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Pound the anchovy fillets into the butter and add pepper to taste.
Then spread the toast thinly with this and put on to
a warmed plate and keep warm.
Beat the egg yolk, cream, parsley and cayenne pepper
to taste together and stir over boiling water
in a basin until thick. Pour over the toasts and serve at once.

Copyright © 2010 Carine De Vos. All rights reserved.  

Revised: april 04, 2010