Mme. Ricard's Titillating French Anchoiade

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   ["Chop the herbs, garlic, onion, and fennel very finely.", "Combine with the chopped figs.", "Pound together the red pepper, almonds, tinned and salted anchovies with 3 tablespoons olive oil, until it makes a thick puree.", "Combine the first mixture with the second mixture, adding the lemon juice and orange water bit by bit.", "Cut the rolls in half - and use the remaining olive oil to moisten the bottom halves.", "Put the halves together and place them in a pre-heated hot oven for 5 minutes.", "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!"]

* Per serving · 4 servings · Values may vary.