salt; when slightly beaten add them to the hot cream, stir over the fire until they thicken sufficiently, then pour the preparation over the toast, and serve as hot as possible.
Time.—10 minutes. Average Cost, 10d., when cream is used. Sufficient for 6 or 8 persons. Seasonable at any time.
2804.—SCRAMBLED EGGS WITH ANCHOVIES. (Fr.—Œufs Brouillés aux Anchois.)
Ingredients—3 eggs, 3 anchovies, ¾ of an oz. of butter, 1 tablespoonful of cream or milk, a teaspoonful of essence of anchovy, toast, butter, capers, parsley, pepper and salt.
Method.—Skin and bone the anchovies, and cut them into fine strips. Cut the toast into pieces 3 inches long and 2 inches wide, and spread them thickly with butter. Beat the eggs slightly, then put them with the butter, cream, and anchovy essence into the stewpan, and season to taste. Stir by the side of the fire until the mixture thickens, put it on the toast, lay the strips of anchovy across, forming a lattice, and place a caper in each division. Re-heat in the oven, then serve garnished with parsley.
Time.—40 minutes. Average Cost, about 10d. Sufficient for 5 or 6 persons. Seasonable at any time.
2805.—SHRIMP TOAST. (Fr.—Crevettes sur Croûtes.)
Ingredients.—¼ of a pint of picked shrimps, anchovy paste, ½ an oz. of butter, 1 egg, 1 tablespoonful of milk, salt, cayenne, 8 croûtes of buttered toast.
Method.—Melt the butter in a stewpan, put in the shrimps, and when hot add the eggs and milk, previously beaten together, salt and cayenne to taste, and stir by the side of the fire until the mixture thickens. Meanwhile spread the toast lightly with anchovy paste, and now add the shrimp preparation, and serve as hot as possible.
Time.—20 minutes. Average Cost, 9d. Sufficient for 6 or 7 persons. Seasonable at any time.
2806.—SMOKED HADDOCK CROÛSTADES. (Fr.—Croûstades à la St. George.)
Ingredients.—½ a small dried haddock, 1 oz. of butter, ½ a pint of milk, 2 eggs, 1 finely-chopped shallot, 1 teaspoonful of finely-chopped parsley, brown bread, nutmeg, pepper, Krona pepper.
Method.—Pour boiling water over the fish, and let it remain covered for 10 minutes, then remove the skin and bones, and divide the haddock into large flakes. Place these in a stewpan with the hot milk, simmer gently for 10 minutes, then strain, put the milk aside, and chop the fish finely. Heat the butter in a stewpan, fry the shallot without browning,
