juice; when quite smooth spread the mixture on
very thin brown bread and butter, roll up each slice
after trimming it neatly, pinch it lightly together
to keep it in shape, and serve with a garnish of
seasoned watercress.
Sardine Toast. — Stir together over the fire four
cleansed and minced sardine✪ Sardine Egges, two egg yolks, loz. of
butter, a dessertspoonful each of Worcester sauce
and essence of anchovy, with a spoonful or two of
milk, season to taste with cayenne, and as soon as '
it is all well blended pour it on to strips of hot
buttered toast and serve very hot. This requires
attention, for if allowed to overcook it will curdle
and toughen. Like all forms of buttered eggs (of
which this is one), it is better to dish it a little
under, rather than overdone, as the eggs cook after
leaving the fire.
Croutes de Sardines d la creme. — Cleanse three or
four sardines from skin and bone, and pound them
with just enough fresh butter to produce a smooth
paste ; then work this with a gill of stiffly whipped
cream rather highly seasoned with cayenne, minced
parsley, and lemon juice✪ Croutes de Sardines à la Crème, and pile this on little
rounds of biscuit-crisp fried bread, or use it to fill
tiny cornets of anchovy pastry.
Sardines d la Souhise. — Prepare a rich and rather
thick Soubise sauce to which you add a full dessert-
spoonful of freshly grated Parmesan cheese and a
dust of cayenne for each half pint of sauce ; spread
some fingers of fried bread or buttered toast with
this, then lay on each a cleansed and boned sardine,
cover with more sauce, dust with grated cheese and
SAVOUR✪ Sardines à la SouhiseIES.
65
pepper, and set it for five or six minutes in a quick
oven, and serve very liot. If preferred, tomato
sauce mixed with cheese may be used instead of the
Soubise, but in this dase it will be Sardines d la
Napolitaine. Anchovies also are excellent done by
either of these recipes.
“ Angels on HorsehacJc” — Beard as many oysters
as you need, roll each in a little and very thin slice
of fat bacon, securing this in position with a large
pin ; fry delicately till the bacon is just done and no
more, or the oyster will be hard. Remove the pins,
set each roll on a fried crouton previously dusted
with coralline pepper, lemon juice, minced parsley,
and chives if liked✪ Angels on Horseback, and serve at once. Smoked
cooked haddock, flaked, and seasoned with a little
butter, pepper, and minced parsley, is excellent thus ;
or, indeed, most flaked fish or tiny fillets of kippers
or bloater can be served thus, as can also sliced poultry
livers, but these last naturally need longer cooking.
Oysters devilled. — Lay as many oysters as you need
in a piedish, and pour over them liquefied butter,
highly seasoned with cayenne (or a few drops of
Tabasco) and lemon juice, and let them marinade
for ten or fifteen minutes, turning them now and
again. Then roll each in bread-crumbs seasoned
with cayenne or coralline pepper as you please, and
freshly ground black pepper ; brush them over with
beaten egg, again roll in the seasoned bread-crumbs,
and fiy in half lard, half butter✪ Oysters Devilled, and serve as hot as
possible.
Oyster Fritters. — Have ready some good frying
batter lightly seasoned with coralline pepper, drop
F
66
SALADS, SANDWICHES, &c.
✪ Oyster Fritters
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juice; when quite smooth spread the mixture on
very thin brown bread and butter, roll up each slice
after trimming it neatly, pinch it lightly together
to keep it in shape, and serve with a garnish of
seasoned watercress.
Sardine Toast. — Stir together over the fire four
cleansed and minced sardines, two egg yolks, loz. of
butter, a dessertspoonful each of Worcester sauce
and essence of anchovy, with a spoonful or two of
milk, season to taste with cayenne, and as soon as '
it is all well blended pour it on to strips of hot
buttered toast and serve very hot. This requires
attention, for if allowed to overcook it will curdle
and toughen. Like all forms of buttered eggs (of
which this is one), it is better to dish it a little
under, rather than overdone, as the eggs cook after
leaving the fire.
Croutes de Sardines d la creme. — Cleanse three or
four sardines from skin and bone, and pound them
with just enough fresh butter to produce a smooth
paste ; then work this with a gill of stiffly whipped
cream rather highly seasoned with cayenne, minced
parsley, and lemon juice, and pile this on little
rounds of biscuit-crisp fried bread, or use it to fill
tiny cornets of anchovy pastry.
Sardines d la Souhise. — Prepare a rich and rather
thick Soubise sauce to which you add a full dessert-
spoonful of freshly grated Parmesan cheese and a
dust of cayenne for each half pint of sauce ; spread
some fingers of fried bread or buttered toast with
this, then lay on each a cleansed and boned sardine,
cover with more sauce, dust with grated cheese and
SAVOURIES.
65
pepper, and set it for five or six minutes in a quick
oven, and serve very liot. If preferred, tomato
sauce mixed with cheese may be used instead of the
Soubise, but in this dase it will be Sardines d la
Napolitaine. Anchovies also are excellent done by
either of these recipes.
“ Angels on HorsehacJc” — Beard as many oysters
as you need, roll each in a little and very thin slice
of fat bacon, securing this in position with a large
pin ; fry delicately till the bacon is just done and no
more, or the oyster will be hard. Remove the pins,
set each roll on a fried crouton previously dusted
with coralline pepper, lemon juice, minced parsley,
and chives if liked, and serve at once. Smoked
cooked haddock, flaked, and seasoned with a little
butter, pepper, and minced parsley, is excellent thus ;
or, indeed, most flaked fish or tiny fillets of kippers
or bloater can be served thus, as can also sliced poultry
livers, but these last naturally need longer cooking.
Oysters devilled. — Lay as many oysters as you need
in a piedish, and pour over them liquefied butter,
highly seasoned with cayenne (or a few drops of
Tabasco) and lemon juice, and let them marinade
for ten or fifteen minutes, turning them now and
again. Then roll each in bread-crumbs seasoned
with cayenne or coralline pepper as you please, and
freshly ground black pepper ; brush them over with
beaten egg, again roll in the seasoned bread-crumbs,
and fiy in half lard, half butter, and serve as hot as
possible.
Oyster Fritters. — Have ready some good frying
batter lightly seasoned with coralline pepper, drop
F
66
SALADS, SANDWICHES, &c.