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Prawn Canapes

Take half a dozen small halfpenny rolls. Cut them into halves, scoop out all the crumb, and let the crusts get thoroughly dry. Meanwhile, fillet half a dozen anchovies, and cut them into neat pieces along with half a pint of picked prawns, two small gherkins, two truffles, and a head of white celery. Put the lot into a basin with a little TARTAR SAUCE, and mix all together, then fill the crusts of the rolls with this preparation. Cover with thin circular pieces of bright aspic jelly, and dish up on a napkin.