Required : A small pot of caviare. One dozen prawns. One ounce of butter. One pickled gherkin. Small rounds of bread.
Stamp out a dozen rounds of bread the size of a five-shilling-piece, and about an eighth of an inch thick. Fry them a golden brown in the butter, and then leave them till cold.
Put about a teaspoonful of caviare on each crouton. Shell the prawns, lay one on each crouton, and garnish it with a few thin shreds of gherkin.
Arrange each crouton on a lace paper on a tiny plate, and serve one to each person.
Cost, about 2s. 4d.