Anchovy canapés (popular after the soup)

(Recipe #76, page 142)

Toast slices of wheat bread (preferably made with milk) or brown them in butter, or else dip them in milk and egg and quickly fry them lightly in melted butter. Then brush the slices with the sauce described below and cover them with anchovies prepared as in section I, no. 21.

Place these canapés around a dish overlapping by about half. Fill the middle of the dish with hard-boiled eggs halved lengthwise, yolk uppermost; pour over them a herb sauce consisting of the sieved yolks of 4 hard-boiled eggs, minced herbs such as tarragon, parsley, and burnet, one-eighth quart of bouillon, 2 tablespoons of good salad oil, and 1–2 tablespoons of sharp wine vinegar. Gradually stir in capers, mustard, and a bit of pepper.

Translated by David Green.

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