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Cayenne Pepper (Half an ounce of Cornflour)

Half an ounce of Cornflour.

Half a gill of Cream.

Half a gill of Milk.

Three Gorgona Anchovies (filleted).

Breadcrumbs. Rub the flour and an ounce and a half of butter until quite fine, add a dessertspoonful of anchovy essence, a few drops of cochineal, a pinch of cayenne, and an egg well beaten, and work into a stiff paste. Add a little water if necessary. Roll out the paste very thinly, and line some buttered boat-shaped moulds with it. Trim the edges, prick them with a fork, and fill the moulds three parts full with a mixture prepared as follows:- Put the cornflour in a stewpan, add the milk, and stir it over the fire until it boils; then add two yolks of eggs. Let it cool a little. Whip one white of egg to a stiff froth, and whip the cream. Mix a teaspoonful of anchovy essence, a pinch of cayenne, and the anchovy fillets finely chopped with the cornflour, etc.; stir the cream and white of egg in lightly, and fill the moulds as directed. Sprinkle over with a few fresh breadcrumbs and bake in a moderately heated oven for about fifteen minutes. Serve on a hot dish with a folded napkin or dish paper,