Salads, sandwiches, and savouries

Allumettes d' Anchois. — Roll out about 4oz. of puff pastry trimmings and dust this with 2oz. of Bombay duck (previously dried in the oven for four or five minutes till crisp enough to powder and use when cold), cut into very thin strips ; have ready some washed and filleted anchovies and tAvist a strip of the paste round each, keeping the roll as thin as possible, and bake till quite crisp. Anchois cl la JDauphine. — Line some tiny patty tins with anchovy pastry, prick, and bake till crisp. When cold fill them with anchovy cream and place on each a plover's egg, and garnish with tiny sprays of chervil. Anchois d la Bedford, — Pound together four washed and boned anchovies, one hard-boiled egg yolk, a small piece of butter, and a dust of cayenne. Pile this up en pyramide on little squares of fried bread, placing two or three capers on the apex. A7ichois d la Madras. — Mix together, over the fire, or in a chafing dish, loz. of butter, the well-beaten yolks of two eggs, a teaspoonful of sherry, and rather more of Burgess’s essence of anchovy. Lay into this fingers of hot and thickly buttered toast, and let it soak till thoroughly saturated, but not soppy, and serve very hot. Anchois aux Olives d la Madras. — Pound to a smooth paste loz. fresh butter, ^oz. of anchovy paste (or four washed and boned anchovies), not quite a teaspoonful of Madras chutney, with salt and pepper to taste. Have ready some square biscuits made with Bombay duck pastry, or devil pastry, as preferred, and spread these thickly with the mixture, smoothing them with a warm, wet knife ; then lay on each a small round of hard-boiled egg white, and place on this a turned olive farced with whipped cream seasoned with coralline pepper. Anchois en Canots a la Mayonnaise. — Line some little boat moulds with either puff, cheese, or anchovy pastry, as you please ; prick, and bake till crisp. Mince together five or six anchovies (washed and boned), one hard-boiled egg, three or four stoned olives, a small teaspoonful of capers, add enough good mayonnaise (tartare, verte, tomato, Ac.) sauce to mix it, pile up pretty high in the canots, and serve. Anchois a la Moderne. — Wash, split, and bone some good anchovies, and roll up each half, brushing each over with strong aspic to set it. Spread, some squares of fried bread or anchovy biscuits with watercress butter, place an anchovy fillet on each, curling round this a prawn split in half lengthways, and seasoned with oil and vinegar, with a tiny rose of anchovy cream, whipped cream, or creamed butter -flavoured with anchovy and coralline pepper, on top of the rolled fillets. It must be remembered that these recipes are really means of using up scraps. For instance, for eight of these you need only four anchovies, four prawns, any scrap of aspic jelly, &c. It is on utilising these sorts of scraps, individually useless, that the success and economy of savouries depends. ^ Anchois (i VEcossaiae (Scotch Woodcock) . — Have ready some squares of hot buttered toast, and spread these with anchovy paste, or pounded fresh anchovies, or mix essence of anchovy with the butter used in buttering. Make a custard with a gill of cream, or milk, and the yolks of two eggs, seasoned with coralline pepper ; pour this when thick over the toast, and serve very hot.