Salads, sandwiches, and savouries

Anchois en Surprise. — Cut a round off ten or twelve tiny dinner rolls (the halfpenny size), and scoop out all the crumb. Meanwhile mix together three finely chopped, hard-boiled eggs, the well- washed and boned fillets of ten or twelve anchovies, a teaspoonful each of minced tarragon, chives, and chervil, three good spoonfuls of salad oil, and a liberal seasoning of coralline pepper. When this is all well mixed, fill the rolls with it, replace the pieces cut off, pressing them well home, and serve. If you have aspic handy, fasten on these tops with a little liquid aspic, brushing them well over with the same, and dust thickly with minced parsley and coralline pepper. Sardines d la Maitre d’hotel. — First cleanse the fish thus : Lift them out singly on to a dish, tip the dish lightly, and pour over the sardines enough hot water to rinse them well, letting this drain off the dish at the bottom ; then wipe the sardines dry, removing the skin as you wipe them. (All tinned fish is improved by this treatment.) Lay the fish on fingers of hot buttered toast, and leave them in the oven till hot. Meanwhile stir into a gill of good white sauce a dessertspoonful each of minced parsley and chives (or shallot), and let it all boil up, then add a spoonful of lemon juice or of chilli vinegar tU (the size of this spoon is a matter of taste), and a good dust of coralline pepper, pourpour over the sardine toast, and serve very hot. Sardines aux Olives. — Cleanse the fish as before, arrange each on a fried finger crouton, seasoned with freshly ground black pepper and a little salt ; then when very hot dust thickly with grated Parmesan cheese, and pour over each finger a little melted glaze in which you have stirred some minced olives, and serve. Sardines Curried. — Prepare the fish as before, and place each on a finger of hot toast spread with curry butter, and serve covered with the following : Fry a teaspoonful each of curry powder and flour in oil with a finelv minced shallot, and when fried dilute with a little stock, and cook till thick. Now add a seasoning of lemon juice and coralline pepper, pour over the fish, and serve very hot. Sardines Devilled. — Cleanse and bone the fish, and spread each with mustard seasoned with salt, coralline pepper, and lemon juice ; let it stand for half an hour, then fry in oil, and serve very hot and crisp on fried croutons dusted with cayenne and minced chives. Cleanse the fish as before, lift them on a well-buttered fireproof dish, strew with minced capers, chervil, parsley, and, if liked, chives ; set the dish in the oven, and at the same time crisp some finger croutons of fried bread in the oven ; when both are hot, lift a sardine on to each crouton, brush over with warm glaze, and serve. Some cooks dust the fish with black, white, and red pepper.