Unmould the olives, place them on the rounds of bread, dish up on glass dishes with pretty lace paper, garnish to taste with parsley or sprigs of cresses, and serve. 82. Olives a la Madras. 6 Spanish olives, 6 anchovy filets, 2 hard-boiled eggs, ^ teaspoonful of chutney, 1 dessertspoonful of anchovy sauce or paste, 1 oz. of butter, cayenne and salt, 6 fried croutes✪ Olives a la Madras. Stone the olives, pound the butter, anchovy paste, yolk of eggs,, chutney, and seasoning in a mortar. Then rub them through a sieve.. HOBS D'CEUVBE (. APPETISERS) 135 Place a little of the mixture on each croute, put a stoned olive on each, fill with the rest of the mixture through a forcing-bag. Decorate with coral and chopped white of egg. Curl an anchovy fillet round the base of each olive, dish up on little glass dishes, garnish with parsley, and serve. 83. Olives a la Tartare. — Stamp out some slices of brown bread with a 1-inch cutter. Have ready a gill of stiff Tartare sauce (No. 278) in which has been incorporated half a gill of stiff aspic jelly. Dip each round of bread in the sauce to mask completely. Place them on a dish to set. Stone as many Spanish olives as there are rounds of bread, fill each with Tartare sauce, place one in the centre of each croute, dish up on little glass dishes, put a shrimp-tail or small prawnffail in each olive, garnish with parsley, and serve. The rounds of bread must be very thickly masked ; if not satis- factory at first, coat for a second or third time. 84. I* elites Caisses a la Casanova. — Cut half a head of washed celery and one large truffle into fine Julienne strips. Season with a little mayonnaise (No. 211) or Tartare sauce ; fill about three parts some very small paper cases ; lay a slice of hard-boiled egg, cut out to size, on top of this, place a bearded oyster on each, and garnish tastefully with ravigote butter (No. 398). This is best effected by means of a paper cornet. 85. Simple Dishes. — A number of simple hors d’oeuvre may be prepared with various kinds of fancy butter, such as Montpellier, anchovy, lobster, crayfish, shrimp, ravigote, maitre d’hotel, and horseradish butter. Any of the abovenamed can be shaped into little balls, tiny pats, or cubes, served on little squares of crisp toast, very small lunch biscuits, or Parmesan biscuits. Little balls of butter are sometimes dished neatly on small china or glass hors d’ceuvre dishes. In that case, little pieces of toast or biscuits are handed round at the same time. 86. Lax fame a V Haile aux Concombres ( Smoked Salmon with Cucumber). — 1 tin of lax, 1 cucumber, 1 tablespoonful of sweet oil, 1 dessertspoonful Orleans vinegar, pepper and salt, 3 or 4 slices brown bread, butter, a handful of mustard and cress and water- cresses, 1 teaspoonful chopped parsley✪ Lax fame a V Haile aux Concombres (Smoked Salmon with Cucumber).

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Unmould the olives, place them on the rounds of bread, dish up on glass dishes with pretty lace paper, garnish to taste with parsley or sprigs of cresses, and serve. 82. Olives a la Madras. 6 Spanish olives, 6 anchovy filets, 2 hard-boiled eggs, ^ teaspoonful of chutney, 1 dessertspoonful of anchovy sauce or paste, 1 oz. of butter, cayenne and salt, 6 fried croutes. Stone the olives, pound the butter, anchovy paste, yolk of eggs,, chutney, and seasoning in a mortar. Then rub them through a sieve.. HORS D'OEUVRE (APPETISERS) Place a little of the mixture on each croute, put a stoned olive on each, fill with the rest of the mixture through a forcing-bag. Decorate with coral and chopped white of egg. Curl an anchovy fillet round the base of each olive, dish up on little glass dishes, garnish with parsley, and serve. 83. Olives a la Tartare. — Stamp out some slices of brown bread with a 1-inch cutter. Have ready a gill of stiff Tartare sauce (No. 278) in which has been incorporated half a gill of stiff aspic jelly. Dip each round of bread in the sauce to mask completely. Place them on a dish to set. Stone as many Spanish olives as there are rounds of bread, fill each with Tartare sauce, place one in the centre of each croute, dish up on little glass dishes, put a shrimp-tail or small prawn tail in each olive, garnish with parsley, and serve. The rounds of bread must be very thickly masked ; if not satisfactory at first, coat for a second or third time. 84. Petites Caisses a la Casanova. — Cut half a head of washed celery and one large truffle into fine Julienne strips. Season with a little mayonnaise (No. 211) or Tartare sauce ; fill about three parts some very small paper cases ; lay a slice of hard-boiled egg, cut out to size, on top of this, place a bearded oyster on each, and garnish tastefully with ravigote butter (No. 398). This is best effected by means of a paper cornet. 85. Simple Dishes. — A number of simple hors d’oeuvre may be prepared with various kinds of fancy butter, such as Montpellier, anchovy, lobster, crayfish, shrimp, ravigote, maitre d’hotel, and horseradish butter. Any of the abovenamed can be shaped into little balls, tiny pats, or cubes, served on little squares of crisp toast, very small lunch biscuits, or Parmesan biscuits. Little balls of butter are sometimes dished neatly on small china or glass hors d’ceuvre dishes. In that case, little pieces of toast or biscuits are handed round at the same time. 86. Lax fame a V Haile aux Concombres ( Smoked Salmon with Cucumber). — 1 tin of lax, 1 cucumber, 1 tablespoonful of sweet oil, 1 dessertspoonful Orleans vinegar, pepper and salt, 3 or 4 slices brown bread, butter, a handful of mustard and cress and watercresses, 1 teaspoonful chopped parsley.

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