Getting your player ready...
From “Helen Corbitt’s Cookbook” (1957) , by Helen Corbitt, director of the Neiman-Marcus restaurants.
First, you fry pieces of bread in butter until crisp, then cut them in fingers wide enough to lay an anchovy fillet on each. Mix parmesan cheese and a little chopped parsley and moisten with dry sherry to make a paste. Spread the paste rather thickly over the anchovy fingers; sprinkle with melted butter and grill under the broiler. Serve very hot!
