Drain and wipe dry. Arrange on lettuce
leaves with sliced hard-boiled eggs and pour over a French dressing.
VI
Toast circles of bread, spread with butter, cover with chopped
hard-boiled eggs, make a hollow in the egg, lay an anchovy upon
it, and set into a hot oven for five minutes.
VII
Toast thin circles of graham bread, butter, and cover each piece
with anchovies. Sprinkle with lemon-juice and paprika and put into
hot oven for five minutes.
VIII
Clean and rinse the fish and dry on a cloth. Butter a small baking-dish,
put in a layer of cracker crumbs, then a layer of anchovies, then
sugar and crumbs. Repeat until the dish is full, having crumbs
and butter on top. Beat the yolks of two eggs with half a cupful
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of cream and a little sugar. Pour over the fish and bake in the
oven.
IX
Use salted Norwegian anchovies soaked for two hours in cold water.
Split down the back, bone and skin, cut into strips, and arrange
on a platter. Mince separately parsley, capers, boiled carrots,
beets, and the whites and yolks of hard-boiled eggs. Arrange small
piles of contrasting colors among the fish and pour over a French
dressing.
X
Fry thin circles of bread, put a pimola in the centre, and curl an
anchovy around it.
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