eggs through a fine sieve, and chop the whites finely. Cut thin slices of stale bread into fingers, fry them in clarified butter or fat, and drain well. Add a pinch of cayenne and a few drops of anchovy-essence to a little butter, mix well, spread it on the fingers, and lay on each an anchovy. Decorate in 3 divisions, covering the centre lightly with gherkin, with the white and yolk of egg on opposite sides. Make thoroughly hot before serving.
Time.—1 hour. Average Cost, from 1s. to 1s. 3d. Sufficient for 6 or 8 persons. Seasonable at any time.
2711.—ANCHOVY CROÛTES, INDIAN STYLE. (Fr.—Croûtes d'Anchois à l'Indienne.)
Ingredients.—8 or 10 anchovies, ½ a teaspoonful of curry-paste, 1 hard-boiled egg, toast, butter, lemon-juice, Krona pepper, chopped parsley.
Method.—Bone, wash and dry the anchovies, and divide them into fillets. Chop the white of the egg finely, rub the yolk through a fine sieve, and incorporate with it the curry-paste, and as much liquid butter as necessary to mix the whole to a moist paste. Let the toast be thin and crisp, cut it into rounds or triangles, butter well, spread on the mixture, lay on each a filleted anchovy, and season with Krona pepper. Add 2 or 3 drops of lemon-juice, decorate with white of egg, sprinkle half the croûtes with Krona pepper, and the remainder with parsley. Place them in a hot oven for 3 or 4 minutes, then serve.
Time.—1 hour. Average Cost, 1s. to 1s. 3d. Sufficient for 6 or 3 persons. Seasonable at any time.
2712.—ANCHOVY ECLAIRS. (Fr.—Eclairs d'Anchois.)
Ingredients.—8 to 10 anchovies, puff paste trimmings, grated Parmesan cheese, 1 egg.
Method.—The eclairs should have the appearance of miniature sausage rolls. Wash, bone and dry the anchovies. Roll the paste out thin, cut it into oblong pieces, slightly longer than the anchovies. Enclose an anchovy in each piece, seal the edge folded over with a little egg, sprinkle with cheese, and bake in a brisk oven until nicely browned and crisp. Serve hot.
Time.—Half an hour. Average Cost, 10d., exclusive of the paste. Sufficient for 6 or 8 persons. Seasonable at any time.
2713.—ANCHOVY EGGS. (Fr.—Anchois aux Œufs.)
Ingredients.—4 anchovies, 4 hard-boiled eggs, 2 tablespoonfuls of white sauce, 1 teaspoonful of essence of anchovy, watercress, cayenne.
