set temp0= "ShowHyperText" & QUOTE & "16"& QUOTE
set HyperTextList = [ #35:temp0]
set VideoList = []
@
ANCHOVY TERRINE

Remove the bones from the anchovies and place them in a large shallow earthenware dish.  Pour in the vinegar and marinate for 2 hours.  Add the parsley and garlic to the oil.  Season with salt and pepper.  Remove the anchovies from the vinegar and dry them well with paper towels.  Place a layer of anchovies in a rectangular terrine and pour over some of the oil mixture.  Continue layering until all ingredients are used up.  Refrigerate for 24 hours.
@
4 lbs fresh anchovies, cleaned, with heads removed
3 cups red wine vinegar
1 bunch parsley, chopped
6 garlic cloves, chopped
2 cups olive oil
1 cup peanut oil
salt, pepper
@
30
mn
@

@
Drink a dry white wine with this delicious terrine.
@
Restaurant
@
Fish
@

@

@