301—Anchovy Fillets

Cut each halved anchovy, which should have been previously No. 168, Cooked Marinade for Venison in oil, into two or three little fillets. Place them across each other in a hors-d’œuvre dish, after the manner of a lattice; garnish with chopped parsley and the chopped white and yolk of a hard-boiled egg, alternating the colours. Put a few capers on the fillets, and besprinkle moderately with oil. Anchovy fillets may also be served on a salad of ciseled lettuce, for the sake of variety.