ANCHOVY ESSENCE. A British firm practically controls the world's market in the manufacture of anchovy essence, which is made from a little sea fish caught in the Mediterranean. It can be bought for use as hors d'ceuvres in little kegs or in bottles as packed in Italy. The essence is used in flavoring fish sauces, and the anchovy paste or anchovy butter which comes in small jars is used spread upon canapes and on hot toast, while it is used in England in sandwiches served at afternoon tea. Anchovy eggs are appetizers made from hard-boiled eggs, the yolks mashed with anchovy paste and returned to the cavities.

AROMATIC SALT is a fine salt having mixed with it for ready use pepper, mace, bay leaf, rosemary, sage, thyme, celery seed, and perhaps other ingredients. It saves time and trouble in mixing the various seasonings necessary for soups, etc.

Bearnaise Sauce

A Swiss sauce named from King Henry, " The Béarnaise," in his Swiss home. A popular sauce for serving with beefsteaks and fillet of beef.