Method.—Mix the butter with the anchovy paste. Beat up the eggs, and season with salt and pepper. Melt the anchovy butter in the chafing dish, when hot pour in the eggs, stir lightly until the mixture begins to thicken, then add quickly the oysters, previously bearded and cut into halves or dice. Serve from the chafing dish with fingers of toasted bread, buttered and lightly spread with anchovy paste.
Time.—10 minutes. Average Cost, 2s. 6d. to 3s. Sufficient for 3 or 4 persons. Seasonable, from September to April.
3649.—SHRIVELLED OYSTERS (Fr.—Huîtres Etouffés.)
Ingredients.—1 dozen oysters and their liquor, ½ an oz. of fresh butter, salt, pepper, lemon juice and parsley.
Method.—Put the oyster liquor in the chafing dish over the lamp, allow it to boil, and remove the scum from the surface. Add the fresh butter, and put in the oysters, previously bearded. Season with salt and pepper, a few drops of lemon juice and a little parsley. Cook for 5 minutes, and serve plain or on toast.
Time.—5 minutes. Average Cost, 1s. 6d. to 2s. 6d. Sufficient for 2 persons. Seasonable, September to April.
3650.—STEWED CHICKEN WITH RICE. (Fr.—Ragout de Poulet en Riz.)
Ingredients.—1 boiled or roast chicken, 3 to 4 tablespoonfuls of white sauce, 1 cupful of cooked rice, salt, pepper, grate of a nutmeg, white stock.
Method.—Cut the remains of the chicken from bones and then into large dice shapes. Put this into a chafing dish with the white sauce and the cooked rice. Moisten further with a little white stock, cover the dish and let it simmer gently for about 25 minutes, stirring occasionally. Serve hot.
Time.—25 minutes. Average Cost, 3s. 6d. Sufficient for 2 or 3 persons. Seasonable at any time.
3651.—WOODCOCK TOAST. (Fr.—Pain grillé à l'Ecossaise.)
Ingredients.—½ a lb. of chicken or duck livers, 2 small Gorgona anchovies, ½ a teaspoonful of castor sugar, 1 oz. of butter, 3 yolks of eggs, a gill of cream, ¼ teaspoonful of spiced pepper (Paprika or Krona pepper), a pinch of salt.
Method.—Wash and clean the livers, removing carefully any gall that may be left on. Drain them in a cloth, and pound in a mortar until quite fine; bone and skin the anchovies, and pound them to a
