New-York tribune., 1896-01-05
ANCHOUIES.

HOW TO PREPARE SOME DAINTY Dishes
Anchoves have never been as much used in this
country as they are In Europe. where they help
to form various delightful little rel!shes In which
the British housewife rejoices. They are small nsh
the herring family, and caught in great guam
titles the Norwegian coast. and in the Mediterra-
mean and elsewhere, and sent to this market in
brine and OF. and also in the form OF essence and
paste. A certain amount Of 'carmne." perfectly
harmless vegetable coloring matter is usually added
to anchovy paste and essence for the purpose OF inn
parting the orthodox roseate hue. This does not
materially harm the mixtures. but it has caused
cry OF alarm and prejudiced a number Of persons
against these preparations. Many housekeepens.
therefore. prefer TO make their pastes from the
salt anchovy, and 1t is certainly more economical
do
The Norwegian anchovy that comes in brine In
small kegs is considered better than the bottled fish,
Soak the salt fish In cold for TWO hours after
removing them from the keg. Spit each little fish
after freshen!ng II. Remove the backbone and lay
the fishes in the sweetest Of olive oil. When wanted
for use, wipe off each Of the fishes or drain them
and pile them they are, on small hors q oeuvrc
dish and decorate them with hard-boiled egg-yolh
rubbed through a sieve and little chopped parsley.
To make anchovy paste. bone number OF an
chov.es that have been we. freshened in cold water
and pound them TO a paste, seasoning them with q
very little cayenne Pack his mixture in earthcn
Jars and cover II with melted butter. The miniature
earthen Jars in which Liebigs extrac; comes are
good for this purpose. they are about the proper
size. \ good ancho'y is richly favored and red in
color but if it lacks color when pounded it will do
no harm to add a few drops OF vegetable carmine.
Some authorities recommend lobster coral but paste
colored in this way while it is delicious when fresh.
does not keep we'll
AnchOvy Is simply anclONy paste dissolved
IN good vinegar. Use the paste OF twelve anchovieS
to Two large tab:espoonfuls OF vinegar with mere mere
pinch OF cayenne, and strain through sieve. This
paste and essence may be favored In various ways
To make anchovy butter add teaspoonful Of
the a large tablespoonful of butter. and
rose color therefore a well-coored essence. To
make a simple anchovy sauce add liberal table
ter Of Hoandaise sauce. Tais IS an excellent fsh
sauce.
toast. about an inch and half by four inches In
length. Spread these fingers, which should not be
while hot. Set them a moment in the oven and
serve them at once Another method is to add
tablespoonful OF the best curry 10 large table,
spoonful OF anchovy butter and the beaten yolk or
one egg. Stir tbs mixture IN cup set in boiling
brown toast: sprinkle them with grated Parmesan
cheese. and spread them with the hot mixture and
press the pieces together and serve.
Anchovy biscuits are species Of cracker Iney ,y.
can be purchased in the shops but can be easily ~
butter with three ounces of -four Add a drop OF
an m ha a a e Sn
roll out the paste as thin as possible III the egg is
large nd ba % 9r Su w can ee be rolled oH De oa but
il must not be hard. Dredge it with -four on either
side after stirring IT up and roll It on Toured
board. Bake 1t in cool oven where II Will not
brown, but retain the pale pink hue, which is the
proper color Of these crackers.
A nice supper dish is made as follows Cut twelve
fingers of bread an inch and half wide by three
inches long and a quarter OF an inch thick. Dip
them in melted butter and color them delicate
brown in the oven. Spread them. when cold, with
paste made of six anchov.es freshened and boned
liberal Tablespoonful of fresh butter and the Juice
OF half lemon with scant half ltspoonfu oi
cayenne Chop fine and separately the yolks snc
whites of two hard-boiled eggs. Fillet twelve
anchovies and arrange the two lles OF each ish or
each one of the carares OF toast placing them apart
near the edges and fiji in the space between them
with chopped egg. Good anchovies should be moist
The best are those which have laid In pickle q full
twelvemonth Old anchovies are. however. subject
to rust, and. to quote the epicure.
Rust In anchoves If I'm not mistaken,
bad a steel rust bacon.