Required: A teacupful of picked shrimps.

Two or three spoonfuls of mayonnaise sauce.

A little chopped parsley. For the Cassolette Paste:

Quarter of a pound of flour

One and a half ounces of butter.

Half an egg.

One teaspoonful of lemon juice.

A pinch of salt.

Water. Sieve the flour and salt into a basin, rub the butter in finely, then add the lemon juice and egg, and just a little water.

Mix all thoroughly together and work it into a smooth but stiff paste. Roll it out very thinly and line some little round fluted moulds with it; place a little piece of buttered paper in each; fill this with rice or split-peas to prevent the pastry rising up in the centre during baking, put them in a moderate oven, and bake from ten to fifteen minutes.

Then take out the paper and rice and put the cases back in the oven, so that they may get crisp, then let them get cold.

Add enough mayonnaise sauce to the shrimps to moisten them nicely. Put some of this mixture in each case, heaping it up nicely, sprinkle over a little finely chopped parsley, and arrange them on a lace paper, or garnish them with a shrimp's head on each.