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Cayenne Pepper and Lobster Coral

Cut some pieces of bread, round or square, half an inch thick and an inch and a half wide; I 2 hollow out the centre a little; fry them in clarified butter; drain on a cloth. Chop up the crayfish tails or some prawns, season with a little Tartare sauce.

Put a little mustard and cress at the bottom of each croûte; dress some of the prawn or crayfish paste in the form of a pyramid on the top. Pound a few chervil, tarragon, and spinach leaves, previously blanched, pass through a fine sieve, and mix with some Tartare sauce; dish up, garnish with cress, sprinkle with lobster coral and cayenne, and serve.

Croûtes d'Écrevisses à la Cardinal. (Croûtes of Prawns.) Ingredients.

Six or eight round Dinner Rolls.

Eighteen large Prawns.

One large Gherkin.