[300—ANCHOVY ALLUMETTES]
Roll some puff-paste trimmings into rectangular strips two and one-half inches wide and one-eighth inch thick. Spread thereon a thin coating of fish stuffing, finished with anchovy butter; lay the anchovy fillets, prepared beforehand, lengthwise on this stuffing, and cut into pieces about one inch wide. Place the pieces on a baking-tray, and set to bake in the oven for twelve minutes.
[301—ANCHOVY FILLETS]
Cut each halved anchovy, which should have been previously [marinaded] in oil, into two or three little fillets. Place them across each other in a hors-d’œuvre dish, after the manner of a lattice; garnish with chopped parsley and the chopped white and yolk of a hard-boiled egg, alternating the colours. Put a few capers on the fillets, and besprinkle moderately with oil. Anchovy fillets may also be served on a salad of [ciseled] lettuce, for the sake of variety.
[302—FRESH MARINADED ANCHOVIES]
Take a few live anchovies, cleanse them, and put them in salt for two hours. This done, plunge them in smoking oil, where they may remain only just long enough to stiffen. Drain, place them in a moderately acid [marinade], and serve on a hors-d’œuvre dish with a little [marinade].
[303—ROLLED ANCHOVIES]
Turn some fine olives and stuff them with anchovy butter; when quite cold, encircle them with a ring of anchovy fillet, kept whole.
[304—ANCHOVY MEDALLIONS]
Cut into discs, about the size of half-a-crown, potatoes boiled in water or baked beetroot. Cover their edges with fine [143] ]anchovy fillets [marinaded] in oil, and garnish their centres either with caviare, chopped hard-boiled egg, or milt purée, &c.