Culinary jottings

rounds or slices of bread, and fry them in butter till of a bright golden tint ; arrange them on a very hot silver dish, and cover them up. Now, melt a table-spoonful of butter at the bottom of a sauce-pan which should be dipped into a bain-marie or any vessel containing boiling water ; stir into the melted butter the anchovy pulp mixture, let it thicken and when quite hot, pour it over the four toasts, and send the dish up immediately. Or, — (to be made at the table, with anchovy sauce) choose a very hot plate indeed, put a lump of butter upon it, and let the butter melt ; add the yolks only of two raw eggs well beaten, and stir into the mixture sufficient anchovy sauce to colour it a pale salmon pink — (if you put in enough to obtain a darker shade, it will be too salt) — add a dessert-spoonful of sherry and mix it well. Whilst doing this, a servant should, in this instance, be toasting slices of bread in the verandah hard by, and each slice should be brought in hot from the fire, turned over on both sides in the mixture, and passed round at once, one after another. A toast that has been well soaked in a sauce like this, and crisped in the oven afterwards, is far from bad. Anchovy toasts arc sometimes sent up with tasty topdressings, such as poached eggs, buttered eggs, and this sauce : — Beat up the yolks of four eggs, and pour them by degrees into a small sauce-pan in which two ounces of butter have been melted over a very moderate fire, or in the bain-marie : add two table-spoonfuls of cream and a tea-spoonful of vinegar, continue to stir the sauce gently till it thickens nicely, and pour it over your anchovy toasts. This sauce should be carefully watched, for if permitted to approach boiling, it will curdle and become lumpy ; what you want is a very thick, creamy-looking custard. Purees of certain vegetables are very nice as top-dress- ings for anchovy toasts ; especially those of spinach, beetroot leaves, peas, or any delicate greens. A number of nicB toasts can be made with eggs ; from the plainly poached egg served upon a little square of bread fried a golden brown in butter, to the delicate Croquettes des oeufs brouilles aux truffes. Buttered eggs (oeufs brouilles) are undeniably good if served quite simply, upon crisply fried bread, straight from the fire. Grated ham, finely minced tongue, and little dice of crisply fried bacon, are capital, if at hand, to garnish the surface of the eggs with ; and chopped herbs, anchovy, or the minced remnants of any fish like sardines, pilchards, or herrings, may be stirred into the eggs just before serving with marked advantage. Cold cooked vegetables, such as cauliflower, artichokes, asparagus, &c., may be cut up and mixed with the eggs in the same way, — in fact, a moment's thought will generally enable a careful cook to make his buttered egg toasts additionally tasty by the introduction of some nice trifle left from a previous meal, which could scarcely be made use of in any other manner.