Anchovy Tartines

Unroll, dry and cut into narrow strips the contents of a bottle of anchovies preserved in oil. Cut some French rolls into round slices, butter them well and arrange a few of the strips of anchovy on them so as to form an open or trellis work. In the center, or opening, put the yolk and white of an egg and parsley or finely chopped gherkins, varying them so as not to let the colors contrast; put them on a dish with a napkin spread over it and serve with cheese.

Deviled Bones

Select bones which have not been quite stripped of meat and mix with a little dry mustard and salt and make up with a lump of butter. Rub this well into and over the bones, and dust lightly with cayenne pepper and broil. Serve with mushrooms fried in butter.

Marrow Bones

May be either deviled or boiled, but in either instance the ends should be well sealed with a paste made of flour and water. Serve with slices of hot buttered toast, without crust, and a marrow spoon for transferring the marrow to the toast.

Bouchees Of Beef Palates

Chop up two cold cooked beef palates into very small pieces and put them into a saucepan with one-third of their bulk of chopped cooked mushrooms; pour a few tablespoonfuls of very good bechamel sauce into another saucepan, reduce it, stirring continually, and adding gradually one-half teacupful of melted glaze. Add it to the salpicon of palates and mushrooms, and put the saucepan containing them into the bain-marie to keep hot. Have ready some bouchees cases, made of puff paste, remove the top, put in some of the mixture, cover them over, arrange on a napkin spread on a dish and serve.

Bouchees, Queen Style

Roll some good puff paste into a quarter of an inch in thickness, and let it remain in a cold place for ten minutes, then cut six rounds out of the paste with a three-inch cutter, fluted; lay these on a buttered tin baking-dish, slightly separated from each other, and brush them over with beaten egg; make a mark on the surface of each with a paste cutter two inches in diameter, being careful to dip the cutter each time in hot water, so that the marked line may remain perfect; then place in a brisk oven for twenty minutes; lift the centers with a knife, remove the crumb and fill with a white salpicon, made of truffles, mushrooms and finely shredded chicken and tongue cut up into small dice. Set the centers on again as covers, and serve on a hot dish with a folded napkin on it.

Bouchees Of Sardines

Pound one or two boned sardines in a mortar, together with a small quantity of cheese, and add salt, pepper and chili vinegar until the mixture has the taste and appearance of dressed crab. Mix in a few chopped oysters; put the mixture into small cases of bread fried in butter, and garnish with hard boiled yolk of egg rubbed through a sieve and mixed with finely-chopped parsley. Arrange these bouchees on a napkin on. a dish, and serve.