two parts butter
and one of anchovy paste.

_Caviare Canapes._--Cut some slices of bread a quarter of an inch thick;
cut disks from them with a small round cutter; fry them pale brown in
butter. When about to use them chop a large handful of water-cress
leaves very fine, taking care to press them in a cloth to remove all
water before you begin to chop; when they are almost as fine as pulp,
mix with them an equal amount of butter; when well blended, spread each
canape with it, and spread a layer of caviare on the top.

_Prawns en Surprise._--Cut some small rounds of bread and butter, not
more than two inches in diameter and a quarter inch thick. Peel some
prawns; steep them in mayonnaise sauce a few minutes; place three on
each round of bread-and-butter, with a small piece of water-cress on
each. Place over all some whipped aspic jelly; strew lobster coral over
them.

_Prince of Wales Canapes._--Take some fine prawns, three anchovies, two
gherkins, and two truffles. Bone the anchovies and wash them, peel the
prawns, and then cut all the ingredients into very small dice. Make a
sauce as follows: Bruise a hard-boiled yolk of egg in a mortar with a
tablespoonful of salad oil, a saltspoonful of mustard; mix with this an
anchovy and a teaspoonful of tarragon that has been scalded and chopped;
pound all well together, and pass through a sieve with a teaspoonful of
tarragon vinegar and a speck of cayenne; mix enough of this with the
prawns, etc., to season the mixture. Salt, it will be observed, is not
mentioned, because the anchovies and prawns may be salt, but this can
only be known to the cook by tasting. Butter some small water biscuits
(crackers), put a small teaspoonful of the mixture on each, and cover
with finely chopped aspic. Garnish by putting a spot of green gherkin on
one, a spot of red beet on another, and on a third one of truffle, and
so on alternately.

_Shrimp Canapes._--Fry some rounds of bread as directed for other
canapes. Make some shrimp butter by pounding equal quantities of
shrimps, from which heads, tails, and shells have been removed, and
fresh butter till they form a smooth mass; spread the fried bread with
it. Place whole shrimps on the top in the shape of a rosette, in the
centre of which put a tiny pinch of chopped parsley.

_Cheese Biscuits a la St. James._--Take three tablespoonfuls of the
finest flour, half a pound of cream curds, and five ounces of Brie
cheese, which has been carefully s