Required: Three ounces of caviare. One lemon. Half an ounce of butter. Croutes of bread. One ounce of sweet almonds. Cayenne.

Put the almonds in a small saucepan with hot water to cover them well; let them boil for two or three minutes, then take off their skins; next cut them into shreds, put them on a baking-tin and bake them in a slow oven until they are a pretty biscuit tint. Cut some slices of bread about half an inch thick, stamp into rounds with a cutter, about three-quarters of an inch in diameter; then fry them a golden brown in hot butter. Put the caviare in a small basin, add the strained juice of the lemon, half the almonds, and a seasoning of cayenne; mix all well together with a wooden spoon. Put a small heap of caviare on each croute. Pipe a little anchovy butter round the base, and stick a few shreds of almonds here and there in the caviare. Arrange on a lace paper, garnish with a few tiny tufts of parsley and thin slices of lemon.

Olives a la Madras

Croutes of haddock

Cassolettes of shrimps

Bonnes bouches a la Philippe