Required: Half a pound of puff pastry. Six sardines.

One tablespoonful of salad oil. One teaspoonful of lemon-juice. One tablespoonful of anchovy essence. One egg. Cayenne.

Skin and bone the sardines. Mix together on a plate the oil, lemon-juice, anchovy essence, and a dust of cayenne. Lay the fillets of sardine in this for a quarter of an hour.

Savoury of Lobster is a pretty dish, the colour of the fish in the shell giving an attractive touch of colour

Roll out the pastry to the thickness of rather less than an eighth of an inch. Cut it into pieces a little longer and a little wider than a sardine. Lay a fillet of sardine on a piece of pastry, wet round the edge of a second piece, place it on the top, and press the edges together.

When all the puffs are made, brush the tops of them over with beaten egg, but on no account brush the edges of the pastry, or it will not rise. Place the puffs on a baking-tin, and bake them in a quick oven for about ten to fifteen minutes.

Serve hot, arranged on a lace paper.

Cost, 1s. 2d.