Required: Four hard-boiled eggs. One ounce of butter. Cayenne.

Eight thick slices of tomato. Russian caviare.

Shell the eggs carefully, and cut them in halves roundways. Take out the yolks, and fill in the cavities with caviare. Work together the butter, yolks of egg, and a dust of cayenne with a wooden spoon, till they form a paste; then rub it through a sieve. Next put it into a forcing-bag which has a fine tube, and force some of it neatly so as to form a border round the caviare.

Arrange some slices of firm tomato on a dish, put one of the pieces of egg on each, and garnish the dish with a few pretty pieces of endive. Cost, about 1s. 7d.