Anchovies A La Colmar - Anchois A La Colmar

Take some of the prepared Christiania anchovies, curl each one up, and place it on a little round crouton of fried bread, garnished with hard-boiled white and yolk of egg that have been rubbed through a wire sieve; garnish round each crouton with Anchovy cream (vol. i.), using a forcing bag and small rose pipe for the purpose; dish up on a paper and serve one to each person. These can also be served as a savoury or for any cold collation.

Anchovy Croutes A La Francaise Croutes D'anchois A La Francaise

Cut out some slices of bread with a kite-shape cutter, fry them till a pale golden colour, then by means of a forcing bag with a rose pipe, mask them with anchovy puree prepared as below; sprinkle here and there a little hard-boiled yolk and white of egg that have been rubbed through a hair sieve, and a little finely-chopped raw green parsley and coralline pepper, place a turned olive on each, and dish on a paper and serve as a savoury or for any cold collation.

Anchovy Puree For Anchovy Croutes A La Francaise

Take eight washed and boned anchovies, three hard-boiled yolks of eggs, a few drops of carmine, a quarter-pound of fresh butter, and a dust of coralline pepper; pound together, rub through a fine hair sieve and use.

Anchovies A La Rosamond Anchois A La Rosamond

Put some of the Christiania anchovies on a plate, season with a little finely chopped eschalot, parsley and French gherkin, and sprinkle well with salad oil and coralline pepper. Cut some raw ripe tomatoes into slices about a quarter of an inch thick, season these in the same manner as the fish, and mask them all over with hard-boiled yolk of egg that has been rubbed through a wire sieve. Twist the anchovies into a round form and place two of them on each piece of tomato, arrange some hard-boiled yolk of egg that has been rubbed through a sieve on a dish to form a border, place the tomatoes on this, sprinkle over a little salad oil, some French capers, and a little coralline pepper, serve for a luncheon, second course or savoury dish.

Anchovies A La Saint Augustine Anchois D La Saint Augustin

Take twelve washed and boned anchovies, pound them with three hard-boiled yolks of egg, one ounce of lax, colour with a few drops of liquid carmine, add a tablespoonful of Tomato sauce (vol. i.) and half a pint of liquid aspic jelly, and rub through a fine hair sieve, then add to it half a gill of stiffly whipped cream. Line some little fluted dariol moulds with aspic jelly, garnish the top of each with little sprigs of green chervil and shreds of hard-boiled white of egg, setting with a little jelly. Then fill up each with the creamy mixture, and leave on ice till wanted; then dip into hot water to turn out, and place each little shape on a slice of hard-boiled egg that has been seasoned with salad oil, a little mignonette pepper and salt, and chopped raw parsley. Serve one to each person for hors d'oeuvre or savoury.