Cookery for every household

To Make the Mixture. — Pound the anchovies in a mortar with the yolks of egg and anchovy essence, and, when smooth, rub through a hair sieve. Then add \ gill very stiff aspic and the whipped cream, and fill up the prepared moulds. When firm, turn out on a bed of chopped aspic, and decorate with bunches of small cress. Note. — A little lobster coral added to the mixture when pounding would be an improvement. 2265. Anchovy Straws (Pailles d’Anchois) Coralline pepper. Chopped parsley. Anchovy pastry. Anchovy butter. Aspic jelly. First make some anchovy pastry as directed above, roll it out rather thinly, and cut it in narrow strips about f inch wide and 3 or 4 inches in length. Prick them with a fork, and bake on a greased baking tin. When ready, allow the straws to cool, then place them together with a good layer of anchovy butter (see Recipe 760) between. Coat the top of these little sandwiches with liquid aspic or other savoury jelly, and sprinkle them lightly with finely-chopped parsley and coralline pepper. Serve piled up crosswise on a lace-edged paper. 2266. Artichoke Bottoms with Shrimps (Fonds d’Artichauts aux Crevettes) Artichoke bottoms. Picked shrimps. Seasoning. Mayonnaise sauce. Small cress. Coralline pepper. Tinned artichoke bottoms may be used. Drain them, wipe them carefully in a clean cloth, and trim them a little smaller if necessary. Then sprinkle them with white pepper, salt, and a few drops of salad oil and lemon juice and let them stand a few minutes. Chop up some shrimps roughly and mix them with some mayonnaise sauce. Pile some of this mixture on the top of each artichoke bottom and decorate with little bunches of small cress and a light sprinkling of coralline pepper. Note.— Small pieces of crab, lobster, oysters, or a macedoine of vegetables may be used instead of the shrimps, the savoury changing its name accordingly. 2267. Petites Gondoles aux Bananes Small bananas. Mayonnaise sauce. Capers and gherkin. Choose small Canary bananas and cut a small piece from the side of each. Scoop out the meat Whipped cream. Seasoning. Red chilli and chervil. [illustration: Banana prepared for Filling] from the inside and break this up slightly with a silver fork. To each table- spoonful of the pulp allow J- table-spoonful of thick mayonnaise sauce and 1 tea-spoonful of chopped capers and gherkin mixed. Mix together very lightly, adding more seasoning if necessary, and fill up the banana skins. Whip some double cream until thick, season it with salt and a dust of cayenne, and pile a little on the top of each banana boat. Decorate with fine strips of red chilli and small sprigs of cherries or a little mustard and cress. Serve on small laceedged papers, and as soon as possible after preparation. 2268. Canapes au Caviare Bread and butter. I Seasoning. Caviare. | Savoury butter. Cut small round or fancy-shaped canapes of Hovis or other fine brown bread and butter. Season some caviare with cayenne and lemon juice, and pile some up neatly on each canape. Then decorate prettily with some savoury butter, such as maitre d’hfitel, anchovy, lobster, or shrimp butter, put through a forcing bag or paper cornet with a small rose pipe.