Anchovy Purée.—Take, for three or four persons, eight large anchovies that have been boned and well washed in cold water, being careful that all bone is removed, add to them two hard boiled yolks of eggs, two ounces of fresh butter, a dust of cayenne, a few drops of carmine, and pound all together, and rub through a sieve. This is used for spreading on toast, croutons, &c.