A guide to modern cookery

of variety. 302—FRESH MARINADED ANCHOVIES Take a few live anchovies, cleanse them, and put them in salt for two hours. This done, plunge them in smoking oil, where they may remain only just long enough to stiffen. Drain, place them in a moderately acid _marinade_, and serve on a hors-d’œuvre dish with a little _marinade_. 303—ROLLED ANCHOVIES Turn some fine olives and stuff them with anchovy butter; when quite cold, encircle them with a ring of anchovy fillet, kept whole. 304—ANCHOVY MEDALLIONS Cut into discs, about the size of half-a-crown, potatoes boiled in water or baked beetroot. Cover their edges with fine anchovy fillets _marinaded_ in oil, and garnish their centres either with caviare, chopped hard-boiled egg, or milt purée, &c. 305—ANCHOVY PAUPIETTES Prepare some thick slices of _blanched_ and _marinaded_ cucumber, about the size of half-crowns, and hollow their centres slightly. Place rings composed of the fillets of anchovies in oil upon these slices, and fill up their centres with tunny cream or the cream of any fish or shell-fish. 306—ANCHOVY WITH PIMENTOS Prepare some anchovy fillets in oil, and place them across each other in a lattice, using fillets of pimento alternately with those of the anchovies. Garnish in the same way as for anchovy fillets, _i.e._, with the chopped white and yolk of a hard-boiled egg, and chopped parsley. 307—NORWEGIAN ANCHOVIES OR KILKIS These are found ready-prepared on the market. Place them on a hors-d’œuvre dish with some of their liquor, and without any garnish. 308—SMOKED EEL Serve it plain, cut into fillets. 309—EEL WITH WHITE WINE AND PAPRIKA Divide the eel into lengths of three and one-half inches; poach these in exactly the same way as for _matelote_, but with white wine and paprika seasoning. Let them cool in their cooking-liquor; cut the pieces lengthwise into large fillets, and cover them with the liquor after all grease has been removed therefrom and it has been clarified and cleared. 310—EEL AU VERT Stew in butter two oz. of sorrel, one-quarter oz. of parsley, as much chervil, a few tarragon leaves, a little fresh pimpernel, two oz. of