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One Kippered Herring

Roll the paste out rather thickly, sprinkle it with grated Parmesan cheese, cayenne pepper, and a very little ground mace; fold together both ends towards the centre, roll out again, and sprinkle as before; fold again, and roll out rather thinly this time. Cut it into fingers about four inches long and a quarter of an inch wide. Cut some strips of kippered herring fillets exactly the same size as the paste, place one of each together and twist them to give them the appearance of a screw; close the ends with your thumb and forefinger, and bake them for a few minutes in a quick oven. These should be dished up in transverse rows, and be served as hot as possible.

Petites Cassolettes à l'Épicurienne. (Little Cases of Lax and Tongue.) Ingredients.

Two ounces of preserved Lax.

Two ounces of cooked Ox-tongue.