1 sachet (about 11 g) powdered gelatine or 7 g leaf gelatine
3 eggs, hard-boiled
8 wholemeal bread slices, crusts removed
80 g/3 oz butter, at room temperature
2 tablespoons Dijon mustard
10 canned anchovy fillets, drained


1.Prepare the gelatine according to the instructions on the packet and leave to cool.
2.Shell and slice the eggs, preferably with an egg slicer. Cut the slices of bread in half.
3.Cream the butter in a bowl, then beat in the mustard. Spread each half-slice with the mustard cream, place a slice of egg on top and arrange 2 anchovy fillets on opposite sides.
4.Dip a pastry brush in the gelatine and gently brush the tartines with several layers.
5.Chill in the refrigerator for 2 hours until set.

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