Tartine mustard gelatinate
Instructions
Make jelly, allow it to cool.
Remove the crust from the bread slices, cut them in two.
Place the softened butter in a bowl, add the mustard, stirring until the mixture fluffy.
Spread on sandwiches, lean over a hard-boiled egg and washer on the sides lay two fillets of anchovies.
With a kitchen brush brush a little jelly on canapés.
Place in refrigerator 2 hours.
Ingredients and dosing for 4 persons
- 8 slices of integral bread
- 16 anchovy fillets
- 3 hardboiled eggs
- 80 g of butter
- 2 tablespoons of mustard
- Gelatin