Anchovies from Marseilles and Italy are considered very fine, their meat being red and of an exquisite taste, yet, in New York, the white meat anchovies imported from Holland called Sardels are preferred. Wash them well, changing the water frequently, then let them soak; afterward drain and wipe well with a dry cloth to remove the fine white skin covering these fishes, divide them in two lengthwise, remove the middle bone, and pare well the fillets, cut off their ends square, having them all of equal length, and then lay them in small jars and cover over with oil, to use when needed. Drain and arrange them symmetrically on side dishes, and garnish either with parsley, chervil or chopped tarragon, sprinkle over a dash of vinegar and some good oil, garnish with chopped hard boiled eggs, or else quartered eggs and slices of green lemon cut in halves.

Anchovies With Olives

When the anchovies are prepared as for the above, pare them on one side, and remove a little of the ends, then roll them over a round stick of wood five-eighths of an inch in diameter, so that an olive can be inserted in the center. The olives should be stoned with a small cylindrical cutter, and the empty space filled with hard boiled egg yolks rubbed through a fine sieve, or else some anchovy butter (No. 569). Range them symmetrically and sprinkle over a little good sweet oil.