Required: Three ounces of butter. A little lemon-juice. A small tin of pate de foie gras.

Six or eight water or milk biscuits. A teaspoonful of chopped parsley.

Melt two and a half ounces of butter in a clean frying-pan. Lay in the biscuits and heat them slowly, turn-ing them frequently, the object being to make them soak up as much butter as possible.

Next lift them out on a dish, dust well with pepper, and place on each a small heap of foie gras, which should be first rubbed through a sieve with the rest of the butter and a squeeze of lemon-juice.

Put the dish into the oven for a few minutes until the biscuits are thoroughly hot.

Sprinkle each with a little parsley, and serve them at once. Cost, Is. 6d.