Page:Mrs Beeton's Book of Household Management.djvu/1337

Rh Method.—Cut the eggs across in halves, remove the yolks carefully, and cut off the extreme end of each half to enable them to stand firmly. Wash, bone and dry the anchovies, chop them coarsely, and pound them with the yolks of eggs till smooth. Add the anchovy essence, and the white sauce gradually until a moist paste is formed; then season to taste, and rub through a hair sieve. Fill the white of egg cases with the preparation, garnish with watercress seasoned with oil and vinegar, and serve.

Time.—Half an hour. Average Cost, 1s. 3d. Sufficient for 8 persons. Seasonable at any time.

Ingredients.—8 or 10 anchovies, ½ a teaspoonful of finely-chopped parsley, 1 finely-chopped shallot, ½ an oz. of butter, buttered toast, Krona pepper, white pepper.

Method.—Bone the anchovies and wash them in warm water. Cut the toast into fingers, sprinkle them with shallot and parsley, and lay on each an anchovy. Add a few drops of lemon-juice and a seasoning of pepper, sprinkle on a little Krona pepper, place a morsel of butter on each, make hot in the oven, and serve.

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

Ingredients.—8 to 10 anchovies preserved in oil, ½ a teaspoonful of finely-chopped parsley, 1 finely-chopped shallot, 1 teaspoonful of lemon-juice, cayenne, Krona pepper, frying-fat, frying-batter (see p. 882).

Method.—Wash, bone and dry the anchovies, sprinkle over them the lemon-juice, parsley and shallot, cover with a plate, and let them remain in the marinade for about 1 hour. Make the batter as directed, dip in the anchovies, fry them in hot fat until nicely browned, then drain well. Pile on a hot dish, sprinkle with Krona pepper, garnish with crisply-fried parsley, and serve.

Time.—2 hours. Average Cost, 1s. 3d. Sufficient for 6 or 8 persons. Seasonable at any time.

Ingredients.—4 anchovies, 3 raw yolks of eggs, 1 whole raw egg, 1 oz. of butter, 1 teaspoonful of grated Parmesan cheese, bread-crumbs, frying-fat.