Required : Half a pound of puff pastry. Half a small lobster. A dessertspoonful of thick cream. Two handfuls of spinach. A quarter of a pound of butter. A sprig or two of parsley. A little lemon-juice. Salt and pepper. (Sufficient for six.)

Roll out the pastry till it is about a quarter of an. inch thick, and then cut it into pieces about an inch wide and two and a half inches long.place these on a baking-tin, which need not be greased as the pastry is so rich, and bake them a pretty pale biscuit colour.

Lobster fingers. The contrasting colours of the butters used in this savoury are very effective and pretty

Lobster fingers. The contrasting colours of the butters used in this savoury are very effective and pretty

Put the flesh of the lobster into a mortar with an ounce of butter; pound them together. Next add the cream, and when that is mixed in season the mixture with salt, pepper, and lemon-juice. Now rub it through a sieve.

Carefully split open each piece of pastry. Spread them carefully with the lobster mixture, and press the two together.

Wash the coral from the lobster, put it on a tin in a slow oven, and dry it very slowly. Then pound it in a mortar with one ounce of butter until it is smooth. Lastly, rub it through a hair sieve, and keep it in a cold place until it is required.

Next carefully wash the spinach, and boil it in about two tablespoon-fuls of water; then press it through a piece of muslin. Add enough of the green liquid to the remaining two ounces of butter to make it a pretty pale green, and put it into a cold place until it is wanted.

Put the green butter into a forcing-bag, and pipe a ribbon-like strip of the butter down the centre of each finger. When these are done put the coral butter into a clean forcing-bag, and with a fine pipe force a neat edging around each, the contrast of the pink and green butters being very effective and pretty.

Serve them on a lace paper, and garnish with a few sprigs of parsley. Cost,is.6d.