2454.—ANCHOVY BUTTER. (Fr.—Beurre d'Anchois.)
Ingredients.—¼ of a lb. of fresh butter, 6 anchovies, Krona pepper.
Method.—Wash and bone the anchovies, pound them in a mortar until smooth, using a little butter to facilitate the pounding, then rub them through a fine sieve. Mix with them the rest of the butter, and add a little Krona pepper to deepen the red hue of the fish. Anchovy essence or paste may be used instead of anchovies, but the flavour of the preparation is not nearly so good, although when thus prepared it answers ordinarily as an adjunct to other substances. Lobster, sardine, prawn, and shrimp butter may be made by pounding the fish until smooth, adding butter gradually until the preparation is sufficiently moist to be easily spread. When pungency is desired, it may be obtained by adding curry-powder and paprika pepper, or cayenne; and when less highly seasoned preparations are preferred, the mild, agreeably-flavoured Krona pepper should be employed.
2455.—ANCHOVY AND HADDOCK SANDWICHES.
Ingredients.—6 ozs. of finely-chopped cooked smoked haddock, 2 ozs. of butter, 1½ ozs. of anchovy paste, cayenne pepper, creamed butter, or mayonnaise sauce, white or brown bread.
Method.—If possible, pound the fish, butter and anchovy paste in a mortar until smooth; if not, work them well together, using a wooden spoon and basin for the purpose. When a smooth soft paste is obtained, season to taste, and spread the mixture on thin slices of bread. Cover an equal number of slices thickly with creamed butter or mayonnaise sauce No. 201, and press the parts firmly together. Trim neatly, cut into circles, squares or triangles, and serve on a folded serviette garnished with watercress or parsley.
Ingredients.—Cold roast beef, tomato, cucumber or cress, mustard or curry-butter, white bread, salt.
Method.—Spread thin slices of bread with mustard or curry-butter (see No. 2467), cover ½ of them with thinly sliced beef, add slices of tomato, cucumber, or watercress leaves, seasoned with salt, pepper and vinegar. Cover with buttered bread, press well together, trim and cut into squares or triangles. Variety may be obtained by spreading the bread with creamed butter No. 2465, and adding a thin layer of horseradish sauce to the beef instead of tomato or cucumber (see Sauces).
Ingredients.—2 or 3 bloaters, butter, pepper and salt, white or brown bread, watercress-butter.