Anchovy Fritters

Prepare some very thin pancakes, cut them into narrow strips, three-quarters of an inch wide, by three inches long, cover them with a layer of chicken quenelle forcemeat (No. 89), with raw fine herbs added, set on top half of a well cleaned anchovy, then roll them over, dip in eggs and bread-crumbs, and fry to a fine color. The anchovy fillets may be prepared by arranging them crown-shaped and filling the centers with a quenelle, then dipping them in frying paste to cover well, and fry them immediately in frying fat over a hot fire, drain, wipe and salt. Dress the fritters on folded napkins and garnish the tops with a bunch of fried parsley.