Required: Two bloaters. Lemon-juice.

One hard-boiled yolk of egg. Cayenne. One teaspoonful each of chopped parsley and shallot. Clotted cream.

One and a half ounces of butter. Small slices of bread.

Remove the skin and bone from the bloaters and cut the flesh into neat fillets, then season these with lemon-juice and cayenne. Next lay them in a buttered tin, cover with a piece of greased paper, and cook them in the oven for about eight minutes.

Cut some neat sippets of bread about three inches long and one inch broad. Fry them in an ounce of butter, and then drain them well. On a plate mix together the hard-boiled yolk of egg, half an ounce of butter, and a teaspoonful each of chopped shallot and parsley.

Spread the mixture on the fried croutes, then on the top lay a fillet of bloater, and season it highly with cayenne. Place a teaspoonful of clotted cream on each croute, and serve.

Cost, Is.