perfectly cold, halve them lengthwise, take out the yolks, pound them to a paste with a third of their volume of fresh butter, then add the anchovies, a quarter of a teaspoonful of mace, and as much cayenne as will season the mixture well✪ Forced Eggs for Garnishing Salad ; beat these together tho- roughly, and fill the whites of egg neatly with them. A morsel of garlic, perfectly blended with the other ingredients, would to some tastes improve this preparation : a portion of anchovy-butter, or of potted ham, will supply the place of fish in it very advantageously. Eggs, 6 ; anchovies, 4 ; butter, size of 2 yolks ; mace, | teaspoonful ; cayenne, third as much. ANCHOVY BUTTER. (Excellent.') Scrape the skin quite clear from a dozen fine mellow anchovies, free the flesh entirely from the bones, and pound it as smooth as pos- sible in a mortar ; rub it through the back of a hair- sieve with a wooden spoon ; wipe out the mortar, and put back the anchovies with three quarters of a pound of very fresh butter, a small half- saltspoonful of cayenne, and more than twice as much of finely grated nutmeg, and freshly pounded mace✪ Anchovy Butter; and beat them together until they are thoroughly blended. If to serve cold at table, mould the butter in small shapes, and turn it out. A little rose pink (which is sold at the chemists’) is sometimes used to give it a fine colour, but it must be sparingly used, or it will impart an unpleasant flavour, and we cannot much recommend its use : it should be well pounded, and very equally mixed with it. For kitchen use, press the butter down into jars or pattypans, and keep it in a cool place. Fine anchovies, 12 ; butter, f lb. ; cayenne, small 5 saltspoonful ; nutmeg and mace, each more than twice as much ; rose pink (if used), 5 teaspoonful. This proportion differs from potted anchovies only in the larger pro- portion of butter mixed with the fish, and the milder seasoning of spice. It will assist to form an elegant dish if made into pats, and stamped with a tasteful impression, then placed alternately with pats of lobster-butter, and decorated with light foliage. It is generally eaten with much relish when carefully compounded, and makes ex- cellent sandwiches. To convert it into a good fish sauce, mix two or three ounces of it with a teaspoonful of flour and a few spoonsful of cold water, or of pale veal stock, and keep them constantly stirred until they boil. The butter should not be moulded directly it is taken from the mortar, as it is then very soft from the beating. It should be placed until it is firm in a very cool place or over fee, when it can be done conveniently. LOBSTER BUTTER. Pound to the smoothest possible paste the coral of one or two fresh hen lobsters, mix with it about an equal proportion of fresh firm but- CHAP. VI.] COLD SAUCES, SALADS, ETC. 189 ter, and a moderate seasoning of mace and cayenne, witl a little salt if needed✪ Lobster Butter. Let the whole be thoroughly blended, and set it aside in a cool larder, or place it over ice until it is sufficiently firm to be made into pats. Serve it garnished with curled parsley, or with any light foliage which will contrast well with its brilliant colour. The coral may be rubbed through a fine sieve before it is put into the mortar, and will then require but little pounding.

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perfectly cold, halve them lengthwise, take out the yolks, pound them to a paste with a third of their volume of fresh butter, then add the anchovies, a quarter of a teaspoonful of mace, and as much cayenne as will season the mixture well ; beat these together tho- roughly, and fill the whites of egg neatly with them. A morsel of garlic, perfectly blended with the other ingredients, would to some tastes improve this preparation : a portion of anchovy-butter, or of potted ham, will supply the place of fish in it very advantageously. Eggs, 6 ; anchovies, 4 ; butter, size of 2 yolks ; mace, | teaspoonful ; cayenne, third as much. ANCHOVY BUTTER. (Excellent.') Scrape the skin quite clear from a dozen fine mellow anchovies, free the flesh entirely from the bones, and pound it as smooth as pos- sible in a mortar ; rub it through the back of a hair- sieve with a wooden spoon ; wipe out the mortar, and put back the anchovies with three quarters of a pound of very fresh butter, a small half- saltspoonful of cayenne, and more than twice as much of finely grated nutmeg, and freshly pounded mace; and beat them together until they are thoroughly blended. If to serve cold at table, mould the butter in small shapes, and turn it out. A little rose pink (which is sold at the chemists’) is sometimes used to give it a fine colour, but it must be sparingly used, or it will impart an unpleasant flavour, and we cannot much recommend its use : it should be well pounded, and very equally mixed with it. For kitchen use, press the butter down into jars or pattypans, and keep it in a cool place. Fine anchovies, 12 ; butter, f lb. ; cayenne, small 5 saltspoonful ; nutmeg and mace, each more than twice as much ; rose pink (if used), 5 teaspoonful. This proportion differs from potted anchovies only in the larger pro- portion of butter mixed with the fish, and the milder seasoning of spice. It will assist to form an elegant dish if made into pats, and stamped with a tasteful impression, then placed alternately with pats of lobster-butter, and decorated with light foliage. It is generally eaten with much relish when carefully compounded, and makes ex- cellent sandwiches. To convert it into a good fish sauce, mix two or three ounces of it with a teaspoonful of flour and a few spoonsful of cold water, or of pale veal stock, and keep them constantly stirred until they boil. The butter should not be moulded directly it is taken from the mortar, as it is then very soft from the beating. It should be placed until it is firm in a very cool place or over fee, when it can be done conveniently. LOBSTER BUTTER. Pound to the smoothest possible paste the coral of one or two fresh hen lobsters, mix with it about an equal proportion of fresh firm but- CHAP. VI.] COLD SAUCES, SALADS, ETC. 189 ter, and a moderate seasoning of mace and cayenne, witl a little salt if needed. Let the whole be thoroughly blended, and set it aside in a cool larder, or place it over ice until it is sufficiently firm to be made into pats. Serve it garnished with curled parsley, or with any light foliage which will contrast well with its brilliant colour. The coral may be rubbed through a fine sieve before it is put into the mortar, and will then require but little pounding.

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