Cookery for every household

Take as many filleted anchovies as required, wash them in warm water, and dry them, then curl them round into a neat little roll. Sprinkle these little rolls with cayenne, salad oil, and a few drops of lemon juice or tarragon vinegar, and let them stand for J hour. Then dip them into frying batter (Recipe 1863), and fry them in boding fat to a golden brown colour. Drain well, and serve piled up on a hot dish sprinkled with finely-chopped parsley. Place a few thin slices of lemon round the dish. 2314, Anchovy Rolls (Rissolettes d’ Anchois) Filleted anchovies. Puff pastry. Coralline pepper. Lemon juice. Beaten egg. Grated Parmesan. Roll out some scraps of puff pastry very thinly, and cut it in oblong-shaped pieces the length and twice the width of a filleted anchovy. Wash and dry the anchovies, season them with coralline pepper and lemon juice, and lay a fillet on each piece of pastry. Moisten round the edges with beaten egg, cover the anchovy with the pastry, and roll with slightly floured fingers into pencilshaped pieces. Lay these on a greased tin, brush them over with beaten egg, sprinkle with grated Parmesan and bake in a good oven until nicely browned. Serve hot, garnished with parsley. 2315. Anchovies on Toast, 1 (Anchois sur Croutes) Filleted anchovies. I Toast. Butter. Pepper. Lemon juice. I Chopped parsley. Wash some filleted anchovies in warm water and dry them lightly in a cloth. Prepare some neat fingers of hot buttered toast, and lay a filleted anchovy on each. Season them with pepper (coralline pepper would look nice) and lemon juice, lay small pieces of butter on the top, and sprinkle with finely-chopped parsley. Heat the croutes in the oven and serve at once on a lace-edged paper. Note. — This savoury may be varied by using fried bread or little rounds of pastry instead of the toast. Also by spreading the croute first with a little savoury butter, such as shrimp, curry, lobster, &c., before laying on the anchovy. Or again, the croute may be made round or heartshaped and the anchovy curled on the top. 2316. Anchovies on Toast, 2 (Anchois sur Croutes) \ tea-sp. chopped shallot Pepper. Lemon juice. 1 table-sp. cream. Hot buttered toast. 3 or 4 anchovies. 1 dessert-sp. butter (melted). 1 tea-sp.chopped parsley \For this savoury any broken pieces of anchovy may be used. Wash and dry the anchovies, remove all skin and bone, and cut them in small pieces. Heat the butter in a small saucepan, put in the chopped shallot, and cook it a few minutes without browning. Then add theanchovy, parsley, and seasoning, and moisten with the cream or the yolk of an egg. Make all thoroughly hot and serve on small rounds of hot buttered toast, and sprinkle with a little coralline pepper or decorate with parsley. Note. — A few chopped capers or a piece of chopped gherkin may be added to the mixture if wished. 2317. Anchovy Twists Filleted anchovies. I Grated Parmesan. Short crust. | Coralline pepper.