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Anchovy Paste

a Line a dozen small dariole moulds with very thin ordinary paste; meit the butter in a stewpan, add half an ounce of cornflour, then the milk; let it boil up, remove from the fire, add the cheese, and mix with two beaten eggs, season with little salt, and highly with cayenne; half fill the moulds with this preparation; put a small quantity of bloater or anchovy paste in the centre of each, cover with the remaining mixture, sprinkle the surface with grated cheese, bake in a moderate oven a light brown, turn out, and serve quickly on a folded napkin.

Éclaires d'Anchois. (Anchovy Éclaires.) Ingredients.