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Half a Lemon (Pinch of Cayenne)

A pinch of Cayenne.

Four stoned Olives.

Sixteen small Prawns.

Two large Gherkins.

Parsley. Bread for Croûtes.

Clarified Butter for frying.

Cut some slices of stale bread a quarter of an inch thick, stamp out with a plain cutter eight rounds about an inch and a half in diameter, fry these in butter a bright golden colour, drain on paper or a cloth, and put them to cool.

Put the caviare in a basin, add a few drops of lemon juice and the chopped shalot. Season with cayenne, and stir gently with a wooden spoon or fork. Cut eight thin slices of lemon, place one on each of the bread croûtes, put about a teaspoonful of caviare on each of them, place half a stoned olive in the centre, and arrange two picked prawns on each of the croûtes, put a tiny sprig of parsley in the centre of each olive. Dish up on a round glass dish (in a circle), shred the gherkins and put in the centre, ornament with a few prawns' heads, and serve.