Take the crumb of a large loaf; cut it in slices three-quarters of an inch thick; cut this into any shape you please, and fry a good colour in oil. Mince separately the yolks and whites of hard-boiled eggs, capers, cucumbers, some herbs (such as chervil and tarragon), and some small salad, fillet some anchovies, and put all this in a little of the best oil. Season the canapes that are fried with salt, pepper, and vinegar; arrange the salad on them, with the anchovies on the top; dress them neatly in the dish, and garnish with hard-boiled eggs, ham, beetroot, small herbs, capers, anchovies, etc.

Roties D'Anchois

Toast some slices of bread, cut thin and in neat slices, and then soak in a little good oil. Take some anchovies, a little rasped lemon-peel, onion or shallot, parsley or chervil, tarragon and burnet, and the yolk of a hard-boiled egg; mince all together very small, and mix well. Drain the toasts from the oil as much as possible; spread the mixture pretty thick on them; arrange on the dish they are to be served on, and pour over a sauce made with two spoonfuls of oil, one of lemon-juice, some mustard, and a little pepper.

Roties A La Minime

Cut some slices of bread about two fingers' length and the thickness of a crown-piece; put them into a stew-pan with a little oil over a gentle fire; turn them often till they acquire a good colour. Dress them on your dish, and lay some slices of well-washed anchovy or sardines on them. Add to the oil you fried the bread in some minced shallot, parsley, green onion, minced thyme, sweet basil, a bay-leaf, some whole pepper, and a little vinegar; boil it a moment, pour over the toasts, and serve cold. The bay-leaf, sweet herbs, and pepper to be removed.

Salmagundi

Wash and bone two large Dutch or Lochfine herrings; mince the meat fine; take the breast of a cold roast chicken, skin it and mince it; also two hard-boiled eggs, an onion, an anchovy, and a little grated ham or tongue. • Mix well together; moisten with salad oil and vinegar, and season to taste with salt and cayenne pepper. Serve on toast.

Croutons Aux Rognons

Are best made with veal kidneys. Take two, cut them in small pieces, and put them into a stew-pan with some butter, salt, and two or three onions minced; let them stew till they are tender. Meanwhile, put into another saucepan a piece of butter, a spoonful of flour, and a little broth. Reduce it till it is thick; then put in the kidneys, four whole eggs, some finely-minced parsley, and a little grated nutmeg; stir well together over the fire for a few minutes, and let it get cold. Cut some slices of French roll of the day before's baking; dip them in milk in which you have beaten up an egg. Spread the mince on them thickly. Fry them in hot oil or clarified butter, and serve very hot.