Stuffed French Bread
|Cream cheese||3 Ounce (1 Package)|
|Anchovy fillets||1 Can (10 oz), rubbed to paste|
|Capers/Chopped sour pickle||1 Tablespoon|
|Chili sauce||2 Tablespoon|
|Grated onion||1 Teaspoon|
|Worcestershire sauce||1 Teaspoon|
|Tabasco sauce||3 Dash|
|Butter||1⁄2 Cup (8 tbs) (At Room Temperature)|
|Watercress||1⁄2 Cup (8 tbs), minced|
|Soft bread crumbs||1 Tablespoon|
|French bread loaf||1 (Long One)|
1. 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.
2. Cream the butter, add the watercress and crumbs and mix.
3. 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 loaf is pressed over the lower, the entire cavity will be filled. Wrap in foil and chill well. Using a sharp knife, cut into thin slices