The Swedish, French, American cook book

One teaspoon anchovy paste, one cup cream, one tablespoon butter, three tablespoons dissolved Cox’s gelatine, pepper, salt, Spanish pepper, and truffles for decoration and curled anchovies for garnishing. How to Make It. Glaze and decorate fancy individual ring moulds with one strip of truffle, then Spanish pepper, then truffle all around; glaze again and fill. Filling. Stir the anchovy paste to a cream; add one cup cream — little at a time, carefully — then the gelatine, pepper, and salt; fill moulds; leave on ice until cold. Cut round pieces of bread; spread with anchovy and butter mixed. Dip moulds in lukewarm water; turn out on the bread; put a curled anchovy in the centre of each ring. Garnish with parsley. Serve before the soup. Fillets of Anchovy with Chartreuse, a la Irene, for Six Persons Filets d’ Anchois au Chartreuse, a la Irene Three tablespoons dissolved Cox’s gelatine, nine fillets of an¬ chovy, cayenne pepper, salt, half a cup whipped cream, Spanish pepper, and truffles for decoration. How to Make It. Take fancy oblong moulds; glaze with aspic. Put an anchovy across lengthwise and decorate with Spanish pepper and truffles from the anchovy to the edge of the mould, and fill. Filling. Stir together the gelatine and three fillets of anchovy that have been chopped; pepper and salt; last add the cream. Fill moulds; leave on ice until ready to serve; dip moulds in warm water; turn out on a slice of tomato placed on a slice of bread. Garnish with parsley. Serve before the soup. Canape of Anchovy ( Canape d’ Anchois) a la Vicomte One loaf bread, two tablespoons butter, six fillets anchovy, four eggs, one and a half cups of consomme. How to Make It. Cut bread very thin, twenty slices. Stir butter to a cream and butter each slice of bread. Spread bread with the anchovies that have been pressed through a fine sieve. Put one piece of bread on top of the other, two pieces for each por¬ tion. Stamp it out with the fancy cutter, any shape desired — either heart, star, or round. Cut the custards with the same cut¬ ter and place a custard on top of each sandwich. Decorate all around with whipped cream mixed with a little dissolved Cox’s gelatine and in the centre of each serve a curled anchovy. How to Make the Custards. Stir up the eggs; add pepper, salt, and the consomme. Butter a cake plate; pour the mixture in, put another cake plate on top; put in a hot oven in a pan of water and steam eight to ten minutes. When cold, it is ready to cut in any shape. Anchovy Sandwich with Egg, garnished Sandwich a V Anchois et a l’CEuf, garni Three hard-boiled eggs, six anchovies, six round slices bread, two tablespoons butter. How to Make It. Stir butter to a cream. Bone and chop the anchovies very fine; spread the anchovies and butter on the bread. Cut six slices of the hard-boiled eggs and place a slice in the centre of each sandwich. The yolks that are left, chop and garnish on the sandwich all around the whites. Garnish with parsley, serve before the soup. Sardine with Eggs ( Sardine aux CEufs ) au Chaud-froid Six sardines, yolks of three eggs, one small teaspoon anchovy paste, pepper, salt, one tablespoon cream, one tablespoon butter.