The Dudley book of cookery and household recipes

the mixtures on to the croutes and season with a very little cayenne. Cover the tops of the croutes with some grated hard-boiled eggs — using both the yolk and the white mixed. Lay on the top of all some finely cut strips of the anchovy and serve hot. EGGS AND ANCHOVY A LA BRAVO Boil the eggs hard. Cut in half and take out the yolks. Throw the whites into warm water. Put the yolks into a stewpan with three ounces of butter and six anchovies all beaten together and seasoned to taste. Let them get hot through and fill the whites. Make a rich sauce and throw over them and serve either hot or cold according to taste. FAILLES D’ANCHOIS Rub two ounces of flour with three-quarters of an ounce of butter till quite smooth ; then add to a saltspoonful of anchovy essence, about six drops of cochineal, a dust of cayenne pepper and half an egg. Mix all together with a teaspoonful of cold water, and then roll out thin. Cut into fingers about two inches long by one wide. Prick well with a fork and bake in a moderate oven. When cold arrange with anchovy butter like a sandwich. Spread a little more on the top and sprinkle a little chopped parsley and white of hard-boiled egg on half and the yolk on the other half. ANCHOVY TOASTS UT a slice of tin loaf or French roll about two inches in diameter and fry it in good clarified butter or fat. Spread it with anchovy fish nicely rubbed through a sieve, then place a few strips of anchovy fish. Sprinkle a little Parmesan cheese on top and serve hot. Take the fillets of six sardines, put them into the mortar, adding two ounces of the freshest butter. Pound well together, put it into a small basin, add a teaspoonful of anchovy sauce (more or less according to taste) and a little cayenne pepper. If the paste is too hard add a little thick cream and work it with a spoon like a puree. Cut the bread very thin and spread it with the paste. On the top of the sandwich put a very little butter and powder with the yellow of a hardboiled egg which has been through a hair sieve. The same can be used on squares of toast as an entremet. Blanch half a pound of Jordan almonds, wipe them dry and put two ounces of butter or oil in a frying-pan. When quite hot fry the almonds until brown, but frying them gently. Drain them on a hair sieve and dust them lightly with cayenne. To be served very hot. ¥ ANCHOVY SANDWICH FRIED ALMONDS OATMEAL CAKES FOR SAVOURY OR FOR BREAKFAST SOAK four ounces of Scotch oatmeal in half a pint of milk. Add two tablespoonsful of flour, three ounces of beef suet, chopped fine, and a little black pepper and salt. Work this into cakes with the hand and a knife Shape into small round flat cakes, having a little flour on your board, then fry on both sides for a few minutes in hot bacon fat. When cooked through dry them on paper and serve very hot on a napkin like scones. DEVILLED WATER BISCUITS Take six water biscuits, dip them in warm fresh butter and black pepper. Grill them each side until light brown and crisp, basting them with the butter. Then pour a little more butter over them and serve very hot. Some grated Parmesan cheese can be served with the biscuits. ¥ DEVILLED BISCUITS