SAVOURIES, HORS D'OEUVRES, AND BREAKFAST DISHESCHAPTER XXXVIII
all such familiar standard dishes as fish, kidneys, cutlets, bacon, rissoles, etc., have been fully dealt with under their respective headings of Fish, Veal, Beef, Lamb, Mutton and Pork.
The following recipes are simply a compilation of useful preparations specially adapted for the requirements of the morning meal, luncheon, etc., grouped together irrespective of their composition, to suit the convenience of the reader. Economical recipes for utilising cooked meat also appear in Chapter XXVIII; for, although chiefly intended to show how tinned meats may be advantageously used, they are equally applicable to cooked meat of any description; and it is hardly necessary to add, that the preparations would gain considerably in nutritive value if made of fresh meat. Those who prefer farinaceous dishes to more solid food should refer to Chapter No. XL.
Savouries and Hors d'Oeuvres
2707.—ANCHOVY AIGRETTES. (Fr.—Aigrettes d'Anchois.)
Ingredients.—6 anchovies, 2 tablespoonfuls of thick white sauce (see Sauces), 1 teaspoonful of grated Parmesan cheese, essence of anchovy, cayenne, frying-batter (see p. 882), frying-fat.
Method.—Wash and dry the anchovies, remove the bones, and divide them into small fillets. Mix with them the white sauce and cheese, and add anchovy sauce and cayenne to taste. Drop small teaspoonfuls of the mixture into the batter, taking care to coat them completely, then fry them in hot fat until crisp and lightly browned, and drain well. Dish in a pyramidal form, sprinkle with Parmesan cheese and Krona pepper, and serve as quickly as possible.
Time.—Half an hour. Average Cost, 1s. to 1s. 3d. Sufficient for 6 or 8 persons. Seasonable at any time.