Required: One pound of cold boiled potatoes. One egg and one extra yolk. Two tablespoonfuls of white sauce. A dozen prawns. Breadcrumbs. Salt and pepper.

Rub the potatoes through a sieve, and put them into a saucepan with the yolk of egg and a seasoning of salt and pepper. Stir these over the fire for a few minutes to cook the egg; then turn the mixture out on a plate, spread it evenly over, and let it cool.

Next shape it into small, neat balls. Beat up the egg, brush each ball over with it, and then coat it with crumbs. When all are done, egg-and-crumb each a second time; then fry them in a pan of fat, so hot that a faint bluish smoke is rising from it, until they are a golden brown. Drain them well on paper.

Cut a neat round out of the top of each ball, and carefully scoop out the inside, leaving a hollow case. Next prepare the filling for these cases.

Mix together three tablespoonfuls of the potato which has been scooped out, the white sauce, the prawns, coarsely chopped, and a good seasoning of salt and pepper or cayenne. Fill in the cases neatly with this mixture, and put the croquettes on a tin in a hot oven for a few minutes until they are hot through.

Carefully wash and dry the heads of the prawns, and, when the croquettes are hot through, place a head, standing up, in the middle of each. Arrange them on a lace paper.

Cost, 2S.