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Anchovy Sauce

Two Yolks of Eggs hard boiled.

One ounce of Bloater Paste.

One ounce of Butter.

One tablespoonful of Velouté Sauce.

Olives. A little Lax, Cayenne. Gherkins. Take half a pound of puff paste; give it three consecutive turns; sprinkle the paste each turn with finely grated Parmesan cheese. Roll it out in two long slips about three inches wide and a quarter of an inch thick.

Mix the anchovy paste with sufficient anchovy sauce to form a smooth paste. Spread this evenly over one side of the paste, and cover with the other strip. Cut it into squares about two and a half inches across; place them on a baking-sheet sprinkled with water; prick the surface of them with a fork, and bake in a moderately heated oven to a nice light brown. When baked, put aside to cool.

In the meantime pound the following in a mortar: - Two hard-boiled yolks of eggs, one ounce of fresh butter, one ounce of bloater paste, a tablespoonful of Velouté or Béchamel sauce, and three stoned Spanish olives. Pass all through a fine sieve. Put into a small basin, and season with a little cayenne. Put this purée in a paper cornet; cut the point, and, using it as a forcer, form an ornamental border on the top of each tartine. Place half a stoned Spanish olive in the centre of each; curl a strip of preserved lax round each olive; strew a few shreds of pickled French gherkins round the olives; dish up, and serve as hors d'œuvre.