Delicious served simply with fresh crusty bread
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This anchovy sauce is based on an old recipe from the French city of Collioure. Today, it is made exclusively by Raymond Polito.
Serving suggestion: spread on toast, grill lightly and serve as an aperitif. Use as a dip for carrot sticks, pieces of tomato and cucumber.
Collioure Eggs Mimosa: Boil one egg per person. Cool, slice in half and remove the yolk. Mix the yolk with the anchovy sauce, and garnish the egg whites with the mixture. Serve chilled.
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