Butter a square fleur shape, and place it on a buttered paper on a baking tin, then line it with a savoury paste, prepared as below, and put in it a buttered paper cut to its shape; fill this with rice or some dry grain, and put it in the oven to cook for about fifteen minutes, then take out the grain and the paper, fold a band of paper round the shape as if it were a soufflé, and fill up the fleur with the following mixture, viz.:—One and a half ounces of fine flour, one and a half ounces of butter, a dessertspoonful of essence of anchovy, a little of Marshall’s carmine or some pounded live spawn, a little cayenne, a pinch of white pepper, and two raw yolks of eggs, all mixed together with one and a half gills of cold milk; stir on the stove until it boils, then well mix in a pint of chopped shrimps and two good tablespoonfuls of finely chopped cooked lobster or cooked salmon, six boned anchovies chopped very fine, and the whipped whites of four eggs; when poured in the mould, sprinkle a few browned breadcrumbs and about half an ounce of butter broken in pieces on the top, and bake for about twenty minutes. Dish up, remove the paper and mould, and serve at once.
Paste for Fleur d’Anchois à la Trésor
To four ounces of flour add one and a half ounces of butter, and rub these together until quite smooth, then add one raw egg, a teaspoonful of essence of anchovy, a little cayenne, and a few drops of carmine; mix this with a little cold water into a stiff dry paste, and use as directed above. The above quantities will be sufficient for six to eight persons.