Salads, sandwiches, and savouries

Ortlys d'Anchois. — Wash and bone the anchovies, dry them, and let them marinade for an hour in a spoonful of salad oil, a dust of coralline pepper, and some minced parsley ; then lift them out, dip each separately in some good frying batter, and fry at once in hot fat for six to eight minutes till crisp and nicely coloured, and serve on a napkin dusted with coralline pepper and minced parsley. Canapes d'Anchois d V Indienne. — Spread either fried or toasted bread rather thickly with curry butter, place an anchovy well washed and boned on each, dust liberally with lemon juice and coralline or Nepal pepper, and serve as hot as you can make them. Canapes d’Anchois d la Diahle. — Rub up sufficient butter to spread the requisite number of fried fingers with cayenne pepper, a few drops of lemon juice, and a drop or two of tabasco, brush the well washed and boned anchovies over with oil or liquefied butter, and broil them for a minute or so till crisp ; dust with coralline pepper, place one on each finger of bread, and serve as hot as fire and pepper can make them. Croutes d’Anchois aux Olives are piled up pyramidically with anchovy paste, lightly mixed with stiffly whipped cream, seasoned with coralline pepper. piled ou tlie biscuit-crisp croutons, an olive stuffed or farced with an anchovy fillet, and a caper crowning the little pile. Canapes cVAnchois aux (Eufs have square croutons lightly spread with anchovy or curry butter, and then garnished with minced anchovies, capers, or chopped olives, and sieved yolk and white of hardboiled eggs arranged across in quarters separately. Canapes d’ Anchois d la Colmar are small, round, or square croutons of fried bread, arranged with a kind of trellis of washed and boned anchovy fillets, a tiny mould of anchovy cream in the centre of each, with sieved hard-boiled egg piled round it. For the anchovy cream wash and bone three or four anchovies, and pound them with a hard-boiled egg yolk, a dessertspoonful of salad oil, and a dust of coralline pepper. When this is all smooth add to it a tablespoonful of just liquid aspic, then mix it with half a gill of stiffly whipped cream and set it on ice till wanted, when you pile it rockily in the centre of the croutes. Biscuits d’Anchois d la Boy ale. — For these have ready some anchovy biscuit paste ; roll it out thinly, stamp it out with a small round cutter ; prick these rounds with a fork, and bake till crisp. When cold spread half of these biscuits with anchovy butter, cover over sandwich fashion with the rest, pressing them lightly together, and serve garnished with parsley or watercress seasoned. These biscuits can be spread with any fancy butter, or puree of fish, fiesh, or fowl to taste, only, of course, altering the name. Pounded cheese, highly flavoured with Nepal pepper or Saracey salt, makes a capital filling also.