2719.—ANCHOVY TOAST. (Fr.—Croûtes d'Anchois.)
Ingredients.—6 anchovies, ½ an oz. of butter, 1 yolk of egg, 1 finely-chopped shallot, ½ a teaspoonful of finely-chopped parsley, toast, butter, cayenne pepper.
Method.—Wash and bone the anchovies, and chop them coarsely. Heat the butter in a small stewpan, fry the shallot until lightly browned, then add the anchovies, parsley and yolk of egg, and season with cayenne. Stir by the side of the fire until the mixture thickens, then pour it on the toast, previously well-buttered, and serve as hot as possible.
Time.—Half an hour. Average Cost, 10d. Sufficient for 6 or 8 persons. Seasonable at any time.
2720.—"ANGELS ON HORSEBACK." (Fr.—Les Anges à Cheval.)
Ingredients.—12 oysters, 12 small thin slices of bacon, 12 small round croûtes of fried bread, ½ a teaspoonful of finely-chopped shallot, ½ a teaspoonful of finely-chopped parsley, lemon-juice, Krona pepper.
Method.—Beard the oysters, trim the bacon, cutting each piece just large enough to roll round an oyster, season with Krona pepper, sprinkle on a little shallot and parsley. Lay an oyster on each, add a few drops of lemon-juice, roll up tightly, and secure the bacon in position with a large pin. Fry in a frying-pan or bake in a hot oven just long enough to crisp the bacon (further cooking would harden the oysters), remove the pin and serve on the croûtes.
Time.—20 minutes. Average Cost, 1s. 9d. to 2s. 9d. Sufficient for 8 or 9 persons. Seasonable from September to March.
2721.—BLOATER TOAST. (Fr.—Croûtes à la Yarmouth.)
Ingredients.—2 bloaters with soft roes, 1½ ozs. of butter, 1 egg, salt, cayenne, 8 squares of buttered toast.
Method.—Remove the roes, grill the herrings, free them from skin and bone, then chop them, and rub them through a fine sieve. Heat the butter in a small stewpan, add the fish, and when hot put in the egg, season to taste, and stir by the side of the fire until the mixture thickens. Meanwhile divide the roes into 8 pieces, and fry them in the remainder of the butter. Spread the fish preparation on the croûtes, lay the roe on the top, and serve as hot as possible.
Time.—1 hour. Average Cost, 9d. Sufficient for 6 or 7 persons, Seasonable at any time.