Stuffed French Bread - 2

Recipe Ingredients

3		Cream cheese - softened
1		Anchovy fillets - rubbed to a paste
1 tablespoon	15ml	Capers or chopped sour pickle
2 tablespoons	30ml	Chili sauce
1 teaspoon	5ml	Grated onion
1 teaspoon	5ml	Worcestershire sauce
3		Tabasco sauce
		Salt - to taste
1/2 cup	99g / 3.5oz	Butter - at room temperature
1/2 cup	46g / 1.6oz	Minced watercress
1 tablespoon	15ml	Fine - soft breadcrumbs
1		Baguette French bread

Recipe Instructions

Cream the cheese until smooth. Add the anchovy paste, capers, chili sauce, onion, Worcestershire, Tabasco and salt. Thin to a stiff spreading consistency with liquid from the caper or anchovy container.

Cream the butter, add the watercress and crumbs and mix.

Split the bread lengthwise and remove the center. Spread the entire cavity of the upper half with watercress butter. Fill the cavity of the lower half with the cheese mixture, piling it up so that when the top half of the bread is pressed over the lower, the entire cavity will be filled up. Wrap very tightly in foil and chill overnight.

Using a very sharp knife, cut into thin slices before serving (about 3/8 to 1/2 inch per slice).

Source:
The New York Times Cookbook

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