Scrape, wipe and bone ten Gorgona anchovies ;
roll out some short paste or remnants of puff
paste, enclose each fish neatly in the paste and
trim. Place them on a baking sheet, brush over
with beaten egg, sprinkle some grated Parmesan
cheese and a pinch of cayenne pepper over each ;
bake in a quick oven for about ten minutes, and
serve.
CURBIED ANCHOVY CBOt^TONS.
Croutons d'Anchois a I'Indienne.
Soak six Gorgona anchovies in cold water, drain,
wipe and bone them, put the fish into a mortar,
and pound, with an 'ounce of butter, a teaspoonful
of curry powder or curry paste, and the yolk of a
raw egg ; mix well. Put it through a sieve into a
stewpan, stir over the fire until hot. Have ready
some rounds of fried bread, spread these over thinly
with anchovy paste, cover with the above mixture,
and dust with Krona pepper. Dish up, put the
dish in the oven for a few minutes just before
serving. Garnish with fresh parsley, and serve.
ANCHOVY BISCUITS.
Biscuits au Beurre d'Anchois.
Pound the fillets of six anchovies in a mortar
vdth an ounce of butter, add a pinch of cayenne
pepper, a little nutmeg, and a teaspoonful of
essence of anchovies ; rub through a sieve, spread
some round or oblong water biscuits with the paste ;



OYSTER BONNES-BOUCHES. 85

place them in the oven to get quite hot ; garnish
the tops with strips of filleted anchovies and capers ;
dish up on a folded napkin, and serve.
SAVOURY ANCHOVY TOAST.
Croutons d'Anchois aux fines Herbes.
