About three ounces of caviare.
Three ounces of fresh butter.
Cayenne. Roll out the pastry to a quarter of an inch thick, and cut it into finger-shaped pieces about 2 1/2 inches long, and 1 inch wide. Bake them in a quick oven till 'they are a pale brown; then split them carefully in halves length-ways, and let them become cold. Put the caviare into a basin, add the strained juice of half the lemon and a good dust of cayenne, and work these together gently with a wooden spoon.
To make the Anchovy Butter. Pound the butter, the anchovies, and yolk of egg together until they are smooth, then add to the butter the juice of the other half of the lemon. and a dust of cayenne. Mix these well, rub them through a wire sieve, and put on ice, or in a cool place to cool. The butter is then ready to be put into the forcing-bag and used. Cost, 2s. 8d.