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.