Page:Everyday Luncheons.djvu/74

64 and crumbs and fry in deep fat. Stick a piece of macaroni in the small end of the cutlet and garnish with a paper frill. Serve with lemon and parsley.



Rub with butter and broil with the flesh side towards the fire. Serve on a hot platter with lemon quarters, melted butter, and parsley.

 

Trim the crust from thin slices of bread and cut into fingers. Butter the toast and arrange the pieces in a baking-pan. Drain anchovies from the oil and lay one on each piece of toast. Sprinkle with pepper and lemon-juice and cook ten minutes in a very hot oven.

 

Drain and skin large sardines. Prepare according to directions given for anchovy toast.

 

Rub sardines to a paste with lemon-juice, and spread on thin slices of toast. Put into a hot oven until heated through, and slip a poached egg on each slice. The same recipe may be used for any salt fish.

