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Caviare with Prawns

Stamp out eight rounds of stale bread about one and a half inches in diameter, fry in butter to a light brown colour, drain, and put them to cool. Put two ounces of Russian caviare in a basin with a few drops of lemon-juice, and half a shallot finely chopped. Stir all together with a wooden spoon, adding a sprinkling of cayenne. Cut eight thin slices of lemon, place one on each of the bread croutes, put a tea-spoonful of caviare on each of them. Put half a stoned olive in the centre and a picked prawn on each side of every croute. Serve up on a round glass dish, and ornament with parsley and a few prawns' heads. Probable cost, 2s. 6d.