Season with salt and red pepper and
serve very cold with cold fish.
WHITE SAUCE
Cook together two tablespoonfuls each of butter and flour, add
one cupful of white stock and one half cupful of cream. Cook until
thick, stirring constantly. Season with salt and pepper. One and
one half cupfuls of milk may be used instead of the stock and cream.
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TEN WAYS TO SERVE ANCHOVIES
I
Clean, bone, and trim the fish. Arrange on a dish, alternating
with quarters of hard-boiled eggs. Moisten with olive-oil, sprinkle
with parsley, and serve with toasted crackers.
II
Split the anchovies, wash in white wine, and bone them. Make a
paste with the yolks of eggs, equal parts of minced cooked fish,
and bread-crumbs. Stuff the anchovies, dip into batter, and fry
in deep fat.
III
Pound the fish in a mortar, seasoning with minced parsley, grated
onion, and cayenne. Serve on small circles of fried bread, as a
first course at dinner.
IV
Drain a bottle of anchovies and mash fine with enough butter to
make a smooth paste. Season with lemon-juice and cayenne. Spread
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on fingers of toast and lay a whole anchovy on each piece.
V
Wash eight salted anchovies, remove the skin and bones, and soak
in clear water for an hour.
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