Remove the yolks, mash them, and mix them with mayonnaise and the trimmings of the anchovies. Just before serving, fill the white halves with the yolk mixture, covering the whole top, heaping it in the middle and leaving a rough surface. Trim anchovies to the right length and lay two of them crossed over the top of each egg. Set each piece on a round of bread sautéd in butter. Slice a little piece off the bottom of the egg to make it stand firm.
Serve on individual plates.
Anchovies preserved in oil are put up in small bottles and can be purchased from a grocer.
NO. 25. HEART-SHAPED SALMON CANAPÉS.
HEART-SHAPED SALMON CANAPÉS
Cut very light bread into slices one quarter of an inch thick. Stamp them with a cutter into heart shapes. Spread them thinly on both sides with butter and put them in the oven to brown; or sauté them in butter. Let them cool, then lay on each one a slice of Nova Scotia smoked salmon, cut as thin as possible. Place around the edges of the heart a border of chopped white of hard-boiled eggs, and a little crumbed yolk just at the upper point of the heart, making a round spot. The salmon must not be entirely covered with egg, so that the hearts may show three colors. Serve on individual plates, with a small piece of parsley at the rounded end.
Nova Scotia salmon can be bought at delicatessen stores.
NO. 26. OYSTERS AND CLAMS ON THE HALF SHELL.