Paste for Fleur d’Anchois à la Trésor.—To four ounces of flour add one and a half ounces of butter, and rub these together until quite smooth, then add one raw egg, a teaspoonful of essence of anchovy, a little cayenne, and a few drops of carmine; mix this with a little cold water into a stiff dry paste, and use as directed above. The above quantities will be sufficient for six to eight persons.