Required: Two or more slices of bread. Half a gill of cream. Three herrings' roes. Three pickled gherkins. Six anchovies. Cayenne and pepper. One ounce of butter.

Stamp the bread into eight neat, small rounds. Melt the butter in a frying-pan, and then fry the rounds of bread a golden brown. Drain them well on paper.

Skin and bone the anchovies, pound four of them in a mortar or rub them till smooth with a wooden spoon, and then season them with pepper. Spread a thin layer of this on each round of fried bread.

Whip the cream until it is quite stiff. Cook the roes in the oven for about five minutes, and then rub them through a sieve. Next chop the gherkins fine, also the two remaining anchovies, and then mix together the cream, roes, gherkins, and anchovies.

Put this mixture into a forcing-bag, and force it prettily on each croute. Sprinkle them with a little chopped parsley, and, if possible, put them on ice for an hour.

They should be served as cold as possible.

Cost, 2S.