55. Anchois (Anchovies). — Anchois a I’Jmile.— The best and most suitable anchovies for hors d’ceuvre are the Gorgonas. A very good quality also comes from Nice. Soak the anchovies in cold water for an hour or more, then take out, drain on a cloth, open them, and take out the bone, trim neatly, dry on a cloth, dish up, pour a little sweet oil over them, garnish with parsley, and serve. 56. Anchois a la Norvegicnne. — Prepare some fillets of Nor- wegian anchovies, trim neatly ; have ready three hard-boiled eggs, chop up two coarsely, yolk and white separate ; dish up in hors- d’oeuvre dishes (little glass dishes) ; season with a little chopped chervil, and red pepper ; sprinkle with a little oil✪ Anchois a la Norvegicnne and vinegar. Place the anchovy fillets over the top in the shape of lattice-work ; ornament with fancy slices of lemon, quarters of hard-boiled egg and parsley. 57. Petites Tranches de Caviar d la Pemoulade ( Small Caviare Slices, Pemoulade Style). — Cut twelve thin oblong slices of brown bread, pare them into heart shapes, about an inch and a half long. Butter the slices slightly. Mix two ounces of Russian, caviare carefully with a squeeze of lemon, a teaspoonful of chopped shallots, and a pinch of cayenne pepper. Spread the slices rather thickly with the caviare, but do not use a knife for this purpose, as steel or metal injures the flavour of it. Have ready a teaspoonful of stiff mayon- naise, mix gently with one of cold bechamel sauce, one hard-boiled egg-yolk passed previously through a fine wire sieve, chopped parsley, fennel leaves, tarragon leaves, and shallots, half a teaspoonful of each, also half a teaspoonful of prepared mustard, and one of concentrated tomato puree✪ Petites Tranches de Caviar a la Pemoulade. Work all vigorously, fill in a paper cornet, and orna- ment the caviare slices to taste. Dish up on small round dishes, and stand in a cool place until required. 58. Canapes ail Caviar. — Prepare some slices of toasted bread, spread them well with butter, stamp out some rounds about one and a half inch in diameter, spread these on one side thickly with Russian caviare, place half a stoned Spanish olive in the centre of each, put a sprig of parsley or watercress on top of the olives, dish 128 THE NEW CENTURY COOKERY BOOK up and serve cold. Or if required to be served hot, put the rounds of toast with caviare in a hot oven for five minutes, then dish up and put the olives on them just before sending to table. In either case the dish should be garnished with fanciful cut slices of lemon and hard-boiled whites of egg. 59. Caviar en Belle Vue. — This dish consists of halves of lemons cut into pretty crown-shaped baskets filled with seasoned caviare, dressed in pyramidal form on croutes of bread, previously coated with butter. The centre of each basket is garnished with a, small quantity of finely chopped shallots, and the dish is garnished with sprigs of fresh parsley. 60. Caviar a,ux JScrevisses.- — 2 oz. Russian caviare, 1 shallot finely chopped, ^ lemon, a pinch of cayenne, 8 stoned olives, 16 small prawns, 2 large gherkins, bread for croutes, clarified butter for frying, parsley. Cut some slices of stale bread a quarter of an inch thick, stamp out with a plain cutter eight rounds about an inch and a half in diameter, fry them in butter a light golden colour, drain on paper or cloth and put to cool.

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55. Anchois (Anchovies). — Anchois a I’Jmile.— The best and most suitable anchovies for hors d’ceuvre are the Gorgonas. A very good quality also comes from Nice. Soak the anchovies in cold water for an hour or more, then take out, drain on a cloth, open them, and take out the bone, trim neatly, dry on a cloth, dish up, pour a little sweet oil over them, garnish with parsley, and serve. 56. Anchois a la Norvegicnne. — Prepare some fillets of Nor- wegian anchovies, trim neatly ; have ready three hard-boiled eggs, chop up two coarsely, yolk and white separate ; dish up in hors- d’oeuvre dishes (little glass dishes) ; season with a little chopped chervil, and red pepper ; sprinkle with a little oil and vinegar. Place the anchovy fillets over the top in the shape of lattice-work ; ornament with fancy slices of lemon, quarters of hard-boiled egg and parsley. 57. Petites Tranches de Caviar d la Pemoulade ( Small Caviare Slices, Pemoulade Style). — Cut twelve thin oblong slices of brown bread, pare them into heart shapes, about an inch and a half long. Butter the slices slightly. Mix two ounces of Russian, caviare carefully with a squeeze of lemon, a teaspoonful of chopped shallots, and a pinch of cayenne pepper. Spread the slices rather thickly with the caviare, but do not use a knife for this purpose, as steel or metal injures the flavour of it. Have ready a teaspoonful of stiff mayon- naise, mix gently with one of cold bechamel sauce, one hard-boiled egg-yolk passed previously through a fine wire sieve, chopped parsley, fennel leaves, tarragon leaves, and shallots, half a teaspoonful of each, also half a teaspoonful of prepared mustard, and one of concentrated tomato puree. Work all vigorously, fill in a paper cornet, and orna- ment the caviare slices to taste. Dish up on small round dishes, and stand in a cool place until required. 58. Canapes ail Caviar. — Prepare some slices of toasted bread, spread them well with butter, stamp out some rounds about one and a half inch in diameter, spread these on one side thickly with Russian caviare, place half a stoned Spanish olive in the centre of each, put a sprig of parsley or watercress on top of the olives, dish 128 THE NEW CENTURY COOKERY BOOK up and serve cold. Or if required to be served hot, put the rounds of toast with caviare in a hot oven for five minutes, then dish up and put the olives on them just before sending to table. In either case the dish should be garnished with fanciful cut slices of lemon and hard-boiled whites of egg. 59. Caviar en Belle Vue. — This dish consists of halves of lemons cut into pretty crown-shaped baskets filled with seasoned caviare, dressed in pyramidal form on croutes of bread, previously coated with butter. The centre of each basket is garnished with a, small quantity of finely chopped shallots, and the dish is garnished with sprigs of fresh parsley. 60. Caviar a,ux JScrevisses.- — 2 oz. Russian caviare, 1 shallot finely chopped, ^ lemon, a pinch of cayenne, 8 stoned olives, 16 small prawns, 2 large gherkins, bread for croutes, clarified butter for frying, parsley. Cut some slices of stale bread a quarter of an inch thick, stamp out with a plain cutter eight rounds about an inch and a half in diameter, fry them in butter a light golden colour, drain on paper or cloth and put to cool.

The new century cookery book