2785.—ROES ON TOAST. (See Croûtes of Cod's Roe, No. 2747; Herring Roes, Croûtes of, No. 2761; and Herring Roe, Tit-Bits, No. 2763.)
2786.—SALTED ALMONDS. (Fr.—Amandes Salées.)
Ingredients.—½ a lb. of blanched whole almonds, ¼ of a pint of salad-oil, 1 tablespoonful of celery-salt, 1 small saltspoonful of cayenne pepper.
Method.—Fry the almonds in the oil until nicely browned, then drain well, and toss them in the seasoning, which should be held in a sheet of strong paper. Serve in small fancy paper cases.
Time.—15 minutes. Average Cost, 1s. to 1s. 3d. Sufficient for 6 or 8 persons. Seasonable at any time.
2787.—SARDINE CANAPÉES. (See Sardine Croûstades, No. 2788; Sardines with Tomatoes, No. 2796; Sardines with Capers, No. 2797.)
2788.—SARDINE CROÛSTADES. (Fr.—Croûstades de Sardines.)
Ingredients.—2 large or 3 small sardines, 1 tablespoonful of white or tomato sauce (see Sauces), 1 teaspoonful of grated Parmesan cheese, a few drops of lemon-juice, cayenne pepper, stale bread, clarified butter or fat, watercress.
Method.—Cut slices of stale bread from ½ to ¾ of an inch in thickness, stamp out 8 or 9 rounds or oval shapes about 2 inches in diameter, and with a smaller cutter make an inner circle or oval ⅓ of an inch from the outer edge of the croûstade. Fry them in hot clarified butter or fat until lightly browned, then with the point of a small sharp knife lift out the inner ring, remove all moist crumb, place them in a moderate oven to become crisp and dry, and cool before using. Meanwhile skin and bone the sardines, divide them into fine ½-inch strips, put them with the sauce into a small stewpan, and, when using white sauce, add also a few drops of anchovy essence. Season to taste with salt and cayenne, add a few drops of lemon-juice, and when thoroughly hot stir in the cheese. Fill the croûstades with the preparation, garnish with watercress seasoned with oil and vinegar, and serve.
Time.—1 hour. Average Cost, 8d. or 9d. Sufficient for 7 or 8 persons. Seasonable at any time.
