Cookery for every household

Blanch and dry the almonds. Put them on a delicately clean baking tin with \ table-spoonful of the best salad oil, or clarified or fresh butter melted. Place them in a moderately hot oven, and turn them over and over frequently until they are a light brown on all sides. Then turn them on to a sheet of kitchen paper and sprinkle them liberally with fine salt. When cold, shake off the loose salt, and the almonds are ready to serve ; or they may be kept in a glass jar until wanted. Notes. — Walnuts, filberts, and pea-nuts may be salted in the same way ; or a mixture of nuts is good. Salted nuts may be served at luncheon or dinner ; they are placed in small dishes and eaten at intervals throughout the meal. 2260. Devilled Almonds Prepare in the same way as above, using cayenne pepper in addition to the salt. Devilled almonds should be served hot. 2261. Barquettes d’Anchois Anchovy pastry. Mayonnaise sauce. 3 or 4 filleted anchovies. 1 gherkin. 1 small tomato. Coralline pepper. Make some anchovy pastry as directed in Recipo 2254, line seven or eight small boat-shaped moulds with it, prick them at the bottom, and bake them until crisp. Then remove the cases from the tins and let them cool. Wash and dry the anchovies and cut them in small pieces, mix them with some tiny pieces of red tomato and some chopped gherkin or other green pickle, and bind all together with a small quantity of thick mayonnaise. Fill up the little cases with this mixture and decorate with small fancy shapes of gherkin or any other garnish to taste. 2262. Biscuits d’Anchois Anchovy or Parmesan Cayenne. biscuits. Whipped cream. Anchovy paste. Decoration. Whip a little double cream until thick, and mix into it a little anchovy paste or one or two pounded and sieved anchovies. Add a pinch of cayenne and one or two drops of carmine to make the mixture a pinkish colour. Put this cream mixture into a small forcing bag or paper cornet with a rose pipe and force it out prettily on small Parmesan biscuits, or little biscuits made of anchovy pastry (see Recipe 2254). They may be decorated in various ways — with tiny strips of filleted anchovy, with a turned olive with a filleted anchovy inside, with small pieces of cucumber, a little lobster coral, a sprig of chervil, &c. 2263. Anchovy Canapes (Canapes d’Anchois) Croutons fried bread. Hard-boiled egg. Filleted anchovies. Chopped parsley. Anchovy butter. Prepare some finger-shaped croutons of white bread, fry them brown in boiling salad oil, and allow them to cool. Make a small quantity of anchovy butter by mixing some butter with a little anchovy paste, and colouring it pink with a few drops of carmine. Spread the top and edges of the croutons with this butter, dip one long edge in finely-chopped white of egg, the other in sieved or chopped yolk of egg, and the two ends in finelychopped parsley. Then cut some thin strips of filleted anchovies and cross them on the top of the. crouton. Note. — The decoration of these canapes may be varied to taste. 2264. Anchovy Creams (Petites Cremes d’Anchois 2 table-sps. whipped cream. \ gill liquid aspic. 1 tea-sp. anchovy essence. Aspic jelly. Small cress. Mixture. 4 filleted anchovies. 2 hard-boiled yolks. Take seven or eight very small moulds, line them with aspic jelly, and decorate them at the bottom with some small cress.