floury kind. When cooked, and cold, cut them into dice, and toss them in
the following sauce:

Take equal quantities of salad oil and cream, a quarter of that amount of
tarragon vinegar, a pinch of salt, and a few chopped capers. Mix very
well, and pour it on the dice. You may vary this by using cream only, in
which case omit the vinegar. Season with pepper, salt, celery seed, and
instead of the capers take some pickled nasturtium seed, and let that,
finely minced, remain in the sauce for an hour before using it.



ANCHOVIES

Fillets of these, put in a lattice work across mashed potato look very
nice. Be sure you use good anchovies preserved in salt, and well washed
and soaked to take away the greater part of the saltness; or, if you can
make some toast butter it when cold, cut it into thin strips, and lay a
fillet in the center. Fill up the sides of the toast with chopped hard-
boiled yolk of egg.



ANCHOVY SANDWICHES

Cut some bread and butter, very thin, and in fingers. Chop some water-
cress, lay it on a finger, sprinkle a little Tarragon vinegar and water
(equal quantities) over it, and then lay on a fillet of anchovy, cover
with more cress and a finger of bread and butter. Put them in a pile
under a plate to flatten and before serving trim the edges.