Required: Quarter of a pound of dried haddock. One ounce of butter. One small gherkin. One egg. Salt and pepper. A little chopped parsley. Croutes of bread.

Remove all skin and bone from the fish and chop the flesh finely with the gherkin. Melt the butter in a saucepan, put in the fish mixture and seasoning to taste. Mix all well together. Have ready some small, neat croutes of bread, put a heap of the mixture on each, sprinkle the tops of some of them with finely chopped parsley, others with the yolk of an egg rubbed through a sieve, and the remainder with finely chopped white of egg. Arrange these on a pretty lace paper.