Bouchées à la Simla.—Wash and bone half a tin of sardines, sprinkle them generously with tarragon vinegar, freshly ground black pepper, and salt, and let them steep from one and a half to two hours. Now pound them with an equal amount of Cheddar cheese, sieve it all, and serve piled on biscuit-crisp croûtons with a garnish of seasoned watercress. This paste spread on bread and butter makes delicious sandwiches.