Anchovy Cream

Method

Wash and bone six anchovies, and pound them with one hard boiled yolk of egg, one tablespoonful of salad oil, a tiny dust of cayenne pepper, and a few drops of carmine; when smooth, add half a gill of liquid aspic jelly and rub through a tammy. Mix this purée with a gill of stiffly whipped cream, and use when ice cold.

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