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FIRST-COURSE DISHES (Truffles Next finely chopped)

truffles. Next finely chopped white of egg. Next yolk of egg which has been pressed through a sieve. Then finely flaked salmon. Garnish salmon with a small sprig of parsley.

Just before serving pour over a few drops of olive oil or place a teaspoonful of mayonnaise on the salmon.

Sardine Canapés Cut brown bread in circles, spread with butter, and heat in the oven. Pound sardines to a paste, add an equal amount of finely chopped, hard-cooked eggs, season with lemon juice and Worcestershire sauce. Spread on brown bread. Garnish each canapé in the center with a circle of hard-cooked white of egg capped with a teaspoonful hardcooked yolk. Tomato and Cucumber Canapés Fry circles of bread in deep fat. Fry slices of tomato in deep fat. Place one slice of tomato on each circle of bread. Sprinkle with salt and pepper. Garnish each slice with one slice of cucumber and hard-cooked white of egg cut in shape of petal, to represent a daisy.

Nut and Olive Canapés Cut bread in crescents. Fry in deep fat. Mix equal quantities of chopped nuts and olives, with enough mayonnaise dressing to spread. Spread on fried bread, and garnish with small diamonds of pimentoes.

Tongue Canapés Toast triangles of graham bread, spread with butter. Cut slices of cooked tongue in small pieces, mix with creamed butter to a paste, add two tablespoons capers to each half cup of tongue. Spread on bread. Sprinkle with salt and cayenne, and garnish with chopped water cress. 1 pint small clams