_Steamed Oysters
Lamb's Tongues, Tremont Style
Browned Potatoes
*Anchovy Fritters
Romaine Salad
Madeira Jelly
Coffee_
_*Anchovy Fritters_--Pound yolks 2 hard-cooked eggs with 1/2 dozen
bottled anchovies, 1 teaspoon capers 4 tablespoons Crisco and 4
tablespoons grated Parmesan cheese. Rub all through fine wire sieve
and add yolk 1 raw egg and 1 tablespoon breadcrumbs. Season with
pepper and with salt if it is needed.
Form paste into small balls, roll first in breadcrumbs, then in egg
and again in crumbs, and drop into hot Crisco. Serve on napkin with
grated Parmesan cheese. The recipe as here given may be doubled, and
"redoubled" as many times as it is thought the demand for fritters
will warrant.