2. Anchovy Biscuits. — Biscuits of short cheese, or anchovy
paste (see Pastry) covered over with whipped cream seasoned with
anchovy sauce, and coloured with cochineal. It should be thin
enough to look like sugar icing. Sprinkle with chopped olives.
These can be made with sardines, coloured green.
3. Anchovy Puffs. — The trimmings of puff-paste. Roll very
thin, lay filletted anchovies in straight lines on the paste, season
with red pepper, cover with anotlier piece of paste, and cut into
strips a little bigger than the line of anchovy and about 5 inches
long. Bake in a quick oven.
' 4. Anchovy Toast. — For every person take 1 unit yolk of egg
and ^ unit of anchovy sauce ; mi.x on a j)late over hot water until
it is like a custard, stir in ^ unit butter, and soak the buttered
toasts in this pi-eparation on both sides. Push into the oven for a
minute, and serve very hot. You can decorate with grated egg and
filletted anchovies.
277
The Complete Indian
278
Angels on Horseback. — Take very thin .slices of streaky
acou; roll up each bit with an oyster and a piece of cheese,
bkewer to keep in place, and fry. Dish up each on a round of plain
dried toast. 1 hey may also be dipped in batter and fried, as they are
savoury is very excellent made
lutli diied smoked haddock instead of the oysters.
_ 6. Canap^es are simply croutons dried in the oven, or dipped
in milk, and then dried. They are filled with various kinds of
mixtures chopped eggs, anchovies, cress, cucumbers, &c., mixed
with vinegar, salad oil, or tartar sauce. Or game in dice, celery
aspic jelly, mayonnaise sauce, decorated with anchovies, &c. Almost
anything and everything may be utilised to make a pretty appetising
1 ^ I or Croustades. — Tliese are made of short paste
of various shapes. Line the moulds thinlv,
and fill up with -uncooked rice in order to keep the shape. These
cases when cold can be filled to taste with various hors d’oeuvres,
Cl earns, purees, &c., and served cold or hot. 7'he paste can be
varied by adding cheese, or pounded anchovies, or mushroom
powder. Ihe cassolettes can be decorated any way. A pretty
foim is to brush when cold with white of eg’g’, and sprinkle with
chopped parsley or lobster spawn.
8. Caviare Toast.— Mix 1 unit of caviare with 1 of fresh butter,
add red pepper and lemon juice. Cut some oblong croutons of
bread, and brown in the oven. Pile the caviare butter in the centre
of each, and serve before it can melt.
9. Cheese Straws. — Three units flour, 1 unit grated bread-
crumbs, 2 units butter✪ Anchovy Toast, and 2 units cheese. Mix ; add a little more
butter if too stiff. Season with red pepper, roll out to quarter of an
inch, cut into strips quarter-inch wide and about five inches long.
Bake in a slow oven.
10. Cheese Biscuits. — Take some paste as for Seftons (No. 29).
Roll them, and cut with a fluted cutter into biscuits. Bake. MHien
cold, decorate with cheese, butter, or puree made by beating up 2
units of fresh butter with 2 units hard-boiled yoke of egg grated,
and 2 of grated cheese. Seasoning of pepper, and if liked, mustard.
Serve cold 011 a bed of mustard and cress.
11. Cheese, Stewed. — Take some very thin slices of tojist, spread
with thick cream, dust over with a thick layer of grated cheese.
Make these into sandwiches and cut in strips, which place in a silver
dish, in the bottom of which equal parts of grated cheese, thin
Housekeeper and Cook
279
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Presented as published in 1898. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
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2. Anchovy Biscuits. — Biscuits of short cheese, or anchovy
paste (see Pastry) covered over with whipped cream seasoned with
anchovy sauce, and coloured with cochineal. It should be thin
enough to look like sugar icing. Sprinkle with chopped olives.
These can be made with sardines, coloured green.
3. Anchovy Puffs. — The trimmings of puff-paste. Roll very
thin, lay filletted anchovies in straight lines on the paste, season
with red pepper, cover with anotlier piece of paste, and cut into
strips a little bigger than the line of anchovy and about 5 inches
long. Bake in a quick oven.
' 4. Anchovy Toast. — For every person take 1 unit yolk of egg
and ^ unit of anchovy sauce ; mi.x on a j)late over hot water until
it is like a custard, stir in ^ unit butter, and soak the buttered
toasts in this pi-eparation on both sides. Push into the oven for a
minute, and serve very hot. You can decorate with grated egg and
filletted anchovies.
277
The Complete Indian
278
Angels on Horseback. — Take very thin .slices of streaky
acou; roll up each bit with an oyster and a piece of cheese,
bkewer to keep in place, and fry. Dish up each on a round of plain
dried toast. 1 hey may also be dipped in batter and fried, as they are
savoury is very excellent made
lutli diied smoked haddock instead of the oysters.
_ 6. Canap^es are simply croutons dried in the oven, or dipped
in milk, and then dried. They are filled with various kinds of
mixtures chopped eggs, anchovies, cress, cucumbers, &c., mixed
with vinegar, salad oil, or tartar sauce. Or game in dice, celery
aspic jelly, mayonnaise sauce, decorated with anchovies, &c. Almost
anything and everything may be utilised to make a pretty appetising
1 ^ I or Croustades. — Tliese are made of short paste
of various shapes. Line the moulds thinlv,
and fill up with -uncooked rice in order to keep the shape. These
cases when cold can be filled to taste with various hors d’oeuvres,
Cl earns, purees, &c., and served cold or hot. 7'he paste can be
varied by adding cheese, or pounded anchovies, or mushroom
powder. Ihe cassolettes can be decorated any way. A pretty
foim is to brush when cold with white of eg’g’, and sprinkle with
chopped parsley or lobster spawn.
8. Caviare Toast.— Mix 1 unit of caviare with 1 of fresh butter,
add red pepper and lemon juice. Cut some oblong croutons of
bread, and brown in the oven. Pile the caviare butter in the centre
of each, and serve before it can melt.
9. Cheese Straws. — Three units flour, 1 unit grated bread-
crumbs, 2 units butter, and 2 units cheese. Mix ; add a little more
butter if too stiff. Season with red pepper, roll out to quarter of an
inch, cut into strips quarter-inch wide and about five inches long.
Bake in a slow oven.
10. Cheese Biscuits. — Take some paste as for Seftons (No. 29).
Roll them, and cut with a fluted cutter into biscuits. Bake. MHien
cold, decorate with cheese, butter, or puree made by beating up 2
units of fresh butter with 2 units hard-boiled yoke of egg grated,
and 2 of grated cheese. Seasoning of pepper, and if liked, mustard.
Serve cold 011 a bed of mustard and cress.
11. Cheese, Stewed. — Take some very thin slices of tojist, spread
with thick cream, dust over with a thick layer of grated cheese.
Make these into sandwiches and cut in strips, which place in a silver
dish, in the bottom of which equal parts of grated cheese, thin
Housekeeper and Cook
279