Sardine eggs (hot)
After making out the “eggs” as directed in foregoing recipe, put into a saucepan with a broad bottom and closely fitting lid, and set in a pot of water at a hard boil on the range. Do not let the water get into the inner vessel. In twenty minutes they should be heated through. Transfer to a hot dish and pour over them a hot Bearnaise sauce. (See Sauces.)
Sardines in cups
Cut rounds of stale bread more than half an inch thick. Press a smaller cutter inside of the larger round half way through the bread. Scrape out the crumb from the inner round, leaving sides and bottom whole. Set upon the upper grating of a hot oven until crisped to a light brown. Turn and toast the bottom of the cups; then butter well. Skin and behead eight sardines. Scrape to a smooth pulp and mix with this sauce:
Make a roux of a large tablespoonful of butter and nearly as much flour, thin with a few spoonfuls of boiling water, season with a teaspoonful of anchovy paste and one of Worcestershire sauce; stir in the sardine pulp, and when it begins to bubble fill the buttered bread cups, which should have been kept hot. Send around sliced lemon with them.
Anchovies au lit
Toast thin rounds of bread; butter and cover thickly with the yolks of hard-boiled eggs, run through the vegetable press. Make a hollow in the mass of powdered egg and lay a curled anchovy in the little pit thus formed.
Set in a hot oven for five minutes, and serve.
Anchovy toast
Cut the crust from slices of bread and toast to a light brown. Butter lightly, and spread with anchovy paste. Lay the toast upon a hot platter in the oven while you make a sauce by cooking together a tablespoonful of butter and the same quantity of browned flour, and when they are blended pouring upon them a pint of beef stock. Stir to a smooth, brown sauce, add a teaspoonful of kitchen bouquet, six stoned and chopped olives, pepper to taste, and a very little salt. Pour this sauce over and around the anchovy toast.