Mme. Ricard's Titillating French Anchoiade

• 12 canned anchovy fillets
• 12 salted anchovies
• 12 fresh almonds, peeled
• 3 dried figs, chopped
• 2 garlic cloves
• 1 small mild red pepper, seeded
• 4 tablespoons olive oil
• 1 small onion
• 2 ounces fines herbes
• 1 stalk fennel
• 12 lemon, juice of
• 2 teaspoons orange flower water
• 1 dozen small bridge roll
• black olives, for the couronne (crown)

1. Chop the herbs, garlic, onion, and fennel very finely.
2. Combine with the chopped figs.
3. Pound together the red pepper, almonds, tinned and salted anchovies with 3 tablespoons olive oil, until it makes a thick puree.
4. Combine the first mixture with the second mixture, adding the lemon juice and orange water bit by bit.
5. Cut the rolls in half - and use the remaining olive oil to moisten the bottom halves.
6. Put the halves together and place them in a pre-heated hot oven for 5 minutes.
7. When you serve the Anchoiade, you are expected to to surround it with a profusion of fine black olives -- "en couronne d'un velours sombre et chatoyant" -- in a crown of titillating dark velvet!

anchovy, anchovies, fresh almonds, garlic, red pepper, olive oil, onion, fines herbes, stalk fennel, lemon, orange flower, bridge roll, black olives

Taken from www.food.com/recipe/mme-ricards-titillating-french-ancho-ade-227364 (may not work)