The final recipe in "Balls on Picks" uses everybody's favorite fishy treat: Anchovies!
This ball-on-a-pick has been given the clever name of - yes, wait for it -
ANCHOVY BALLS
Mash 4 oz. anchovy paste with 2 hard-cooked eggs; add 5 drops Worcestershire sauce, few grains of cayenne and 1/4 cup minced parsley. Form the mixture into balls. Chill. Serve on picks.
500 Tasty Snacks, Ideas for Entertaining, Culinary Arts Institute, 1949
500 Tasty Snacks, Ideas for Entertaining, Culinary Arts Institute, 1949
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