Little Anchovy Croûtes à la Campagne

Petites Croûtes d’Anchois à la Campagne


Pound together and then rub through a wire sieve six boned and well washed anchovies, two hard boiled yolks of eggs, four ounces of fresh butter, a tiny dust of cayenne pepper, and a few drops of carmine; put the mixture into a forcing bag with a rose pipe, and force it on to little fried croutons of bread, garnish with hard boiled yolk and white of egg that have been separately rubbed through a wire sieve, and then very lightly sprinkle over a little chopped tarragon and chervil or parsley; serve one to each person on a little paper, and dish for a savoury or hors-d’œuvre.