Cookery for every household

Take some scraps of short crust, work into them some grated Parmesan, and roll out very thinly. Then cut some strips or straws the length of an anchovy and about an inch wide. Wash and wipe the required number of anchovy fillets, and lay each one on a strip of pastry. Then twist them round each other, and pinch them together at the ends. Lay these on a greased bakingtin, sprinkle with a little coralline pepper, and bake in a good oven until lightly browned. Serve very hot, garnished with parsley. Note. — Anchovy or cheese pastry may be used instead of short crust. 2318. Cassolettes de Bananes 2 small bananas. \ oz. butter. 1 dessert-sp. biscuit crumbs. 1 tea-sp. chutney. Cayenne and salt. \ tea-sp. curry powder. | oz. butter. 1 table-sp. white wine. 5 or 6 small butter cases. 1 cooked kipper or bloater. ltea-sp. chopped parsley | tea-sp. anchovy essence. pan with the chopped parsley, anchovy essence, and a good pinch of pepper. Moisten with a little white sauce or cream, and make all thoroughly hot over the fire. Pile the mixture on fingershaped pieces of hot buttered toast, sprinkle with a little grated cheese, and brown in the oven or under the grill of the gas stove. Note. — The cheese may be omitted, and a little whipped and seasoned white of egg put over the bloater mixture. The yolk of egg may be added to the mixture. Or, if the bloater contains a roe, this may be cut in pieces, warmed in the oven, and used to garnish the toast. 2321. Kromeskies of Bloater (Kromeskies a la Yarmouth) 2 table-sps. cooked bloater. 1 table-sp. butter. 1 table-sp. white sauce. Seasoning. Wafer paper. Frying batter. Take the remains of cooked bloater, and break it into small flakes free from skin and bone. Then pound well in a mortar with the butter, and rub the mixture through a sieve. Moisten with a little white sauce or any good fish sauce, and season to taste. Wrap up small portions of the mixture in wafer paper, just moistening the paper slightly to make it bendable. Then dip them in frying batter (Recipe 1861), and fry them in boiling fat to a golden brown colour. Drain and serve piled up on a dish paper ; garnish with fried parsley. Note. — Kippered or any other smoked fish may be used in the same way. 2322. Bloater Souffles (Petits Souffles de Hareng Fum6) table-sps. cooked bloater. table-sps. cooked potato. 1 table-sp. melted butter 1 or 2 table-sps. milk. 1 egg. Seasoning. Make very small butter cases as directed in Recipe 2252, or small croustades of pastry may be used. Peel the bananas and cut them in dice, heat the butter in a small saucepan, and put in the prepared banana with the chutney, curry powder, and seasoning. Cook 2 or 3 minutes over the fire, then add the biscuit crumbs and white wine, and cook 2 or 3 minutes longer. Fill up the little cases with this mixture, place them in the oven to heat through, and serve hot, garnished with parsley or watercress. 2319. Croutes de Bananes Prepare the same mixture as in last recipe, and serve it on small croutes of fried bread or toast. Sprinkle some chopped nuts over them, and make thoroughly hot in the oven. 2320. Bloater or Kipper Toast (Croutes a la Yarmouth)