Anchovies dipped in egg and breadcrumbs and then deep-fried, garnished with tomatoes and served with sauce béarnaise with capers.

"Anchovies in the devil's style." Filleted fresh anchovies spread with mustard and cayenne pepper, dipped in egg and breadcrumbs and deep-fried. They are served on toast.

Puff pastry "matchsticks"or allumettes spread with creamed hard boiled eggs and garnished with anchovy fillets.

"Anchovies in the style of Paris." Anchovies with a vinaigrette, hard boiled eggs and green herbs.

A cold dish of anchovies with herring roes and a salad of potatoes and apples.

Marinated anchovy fillets, red peppers and hard boiled eggs garnished with parsley and capers.

Norwegian anchovies or sprats preserved in brine.

Rolled anchovy fillets served on a salad of warm potatoes with a little olive oil and vinegar.