Prepare a hors-d'oeuvre cream in accordance with previous recipes. Put this cream into very small, slightly oiled, and ornamented molds, and leave to set in the cool or on ice. Empty the molds at the moment of dishing up, either directly upon a dish, on tartlets garnished with a puree in keeping with the cream, or on toast. With these molded creams, endless varieties of little hors-d'oeuvres may be prepared, while in their preparation the molds used in pastry for "petits fours" may serve a useful purpose. One sheet of melted gelatine is an improvement.