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Watercress for Garnish

Cut some thin slices of brown bread; put two ounces of sardine paste in a mortar, and pound with the yolks of two hard-boiled eggs and one ounce and a half of butter; rub this through a fine sieve and spread it over the slices of bread. Wash the cress and cut it up small, season it with oil, vinegar, salt and pepper, and sprinkle it over the layer of paste. Place another slice of bread on the top and press together. Spread the top of each with butter, and sprinkle over thickly with finely chopped whites of hard-boiled eggs. Cut them into fanciful shapes or strips about an inch wide.

Mix some sardine paste with a little cream or butter, and ornament the surface through a forcing bag, according to taste.

Dish them up neatly on a folded napkin or dish paper, and garnish with some picked watercress.