Required : Half a pint of aspic jelly.

Half a dozen prawns, fresh or preserved. A little chervil. A hard-boiled white of egg. (Sufficient for four to six.)

Rinse out some very tiny dariole moulds, suitable for savouries, with cold water.

Pour into them a little melted aspic jelly to coat the top of each mould to about the thickness of half-a-crown. Allow this jelly to set, placing the moulds, if possible, on ice.

Croutes of Bananas. A novel manner in which to serve bananas

Croutes of Bananas. A novel manner in which to serve bananas

When set, decorate the tops lightly with a feathery strip of chervil, and a few tiny fancy shapes cut out of the white of egg. Set these with a few drops of warmed jelly, and when it is quite firm lay in each mould a shelled prawn, sprinkling on it a grain or two of cayenne. Fill up the little moulds with more jelly, and leave till set.

To turn them out, dip the moulds into warm water, and shake them gently on the hand ; then place the jelly on a pretty dish. A little chopped aspic jelly placed around makes a pretty finish.

Large shrimps or small oysters can be used in the place of prawns.

Cost, Is. 6d.