Required: Rounds of bread. Olives.

Anchovy paste. Anchovy butter.

Tiny sprigs of chervil. For the anchovy butter:

Two ounces of fresh butter. Two large anchovies. Half a teaspoonful of lemon-juice. A dust of cayenne.

Put the butter on a plate. Dip the anchovies into boiling water, and wipe them. Take out the backbone, rub the flesh through a sieve, and add the pulp to the butter, with the lemon-juice and cayenne. Work all well together with a knife, and, if the colour is not deep enough, add a few drops of anchovy essence.

Now cut some small rounds of bread, fry them a nice golden brown in butter, and then let them cool. Carefully remove the stones from the olives. Spread a thin layer of anchovy paste on each crouton, and place an olive on the top. Fill in the centre of each olive with the anchovy butter, put a border round of the same, and place a tiny sprig of chervil on the top of each.

Serve cold on a fancy paper.

Cost, Is. 4d.

Stuffed Olives. By those who like olives this method of serving them will be appreciated