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Strips of Pimento

Croûtes of Bread, cut crescent shape.

Chop the lobster flesh finely, and mix it with the white sauce, cream and tomato sauce. Season with lemon-juice, salt, pepper and cayenne. Dissolve the gelatine in the aspic jelly and mix with the other ingredients. Spread the mixture evenly on a wet dish and allow it to set. Then cut it out into crescent shapes and place each on a croûte of bread. Decorate with strips of pimento and pipe coral butter around the edge.

Petites Condoles à l'Anchois. (Little Moulds of Anchovies.) Ingredients.

Quarter of a pound of Flour.

Two ounces of Butter.

One tablespoonful of Anchovy Essence.