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Two French Gherkins

One teaspoonful of chopped Parsley.

Half a teaspoonful of chopped Tarragon and Chervil.

Half a tablespoonful of Wine Vinegar.

One tablespoonful of Sweet Oil.

Quarter of a stick of Celery.

About half a pound of Cassolette Paste.

Prepare the cassolette paste as given below, roll it out very thin, line ten or twelve little round fluted moulds. Place a round buttered paper in each, fill up with rice, and bake for fifteen minutes in a moderately heated oven. Take out the rice and papers, replace them on a baking-sheet in the oven so that they may become quite crisp, then put them on a sieve to cool.

Cut the lax, tongue and gherkins in little strips.

Season lightly with oil, vinegar, and chopped herbs. Fill the little cases carefully with this; stone the olives and place one in the centre of each. Cream the butter, put it in a forcing-bag or paper cornet with a fancy piping tube, and ornament the surface and edge to taste. Keep in a cool place until required for table, then dish up on little round glass saucers, and garnish with tiny bunches of shredded celery and sprigs of parsley.