Page:Mrs Beeton's Book of Household Management.djvu/1333

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2708.—ANCHOVY BISCUITS, ROYAL. (Fr.Biscuits d'Anchois à la Royale.)

Ingredients.—For the paste: 3 ozs. of flour, 1½ ozs. of butter, ½ an egg, ½ a teaspoonful of essence of anchovy, a few grains of cayenne, a few drops of carmine or cochineal. For the anchovy cream: 4 anchovies, 1 hard-boiled yolk of egg, 1 dessertspoonful of clarified butter, 3 tablespoonfuls of cream, cayenne, watercress.

Method.—Rub the butter into the flour, add the egg, anchovy essence, and water to mix to a stiff paste. Roll out thinly, stamp into rounds 1¾ inches in diameter, bake in a moderate oven until crisp, and use when cool. Wash, bone and dry the anchovies, pound them with the yolk of egg and butter until smooth, season with a little cayenne, and rub through a fine sieve. Whip the cream stiffly, stir the fish preparation in lightly, and by means of a forcing bag fill the centre of each biscuit in the form of a cone. Decorate tastefully with leaves or cress, and serve.

Time.—1 hour. Average Cost, about 1s. Sufficient for 6 or 8 persons. Seasonable at any time.

2709.—ANCHOVY D'ARTOIS. (Fr.D'Artois aux Anchois.)

Ingredients.—1 tablespoonful of anchovy paste, 1½ tablespoonfuls of grated Parmesan cheese, 1 tablespoonful of cream or white sauce, cayenne, 1 egg, 5 or 6 oz. of puff paste.

Method.—Moisten the anchovy paste with sufficient cream or white sauce to enable it to be easily spread. Roll the paste out 3 times, sprinkling it each time with cheese and a very little cayenne pepper. Finally roll it into a strip 6 inches wide and about ¼ of an inch in thickness, and cut it in half lengthwise. Spread the anchovy preparation on one half, and cover this with the other, then cut it into strips 1 inch wide, and trim them to a uniform size. Place them on a wetted baling-tin, bake in a quick oven until the paste has risen and set, then brush over with egg, sprinkle with cheese, and replace in the oven until crisp and nicely browned. Serve hot.

Time.—To bake, 10 minutes. Average Cost, about 1s. Sufficient for 6 or 7 persons. Seasonable at any time.

2710.—ANCHOVY AND EGG FINGERS. (Fr.Canapés d'Anchois aux Œufs.)

Ingredients.—8 or 10 anchovies, 2 hard-boiled eggs, 1 tablespoonful of finely-chopped pickled gherkin, fried croûtons, butter, anchovy-essence, cayenne.

Method.—Wash, bone and dry the anchovies; rub the yolks of the