Laitances aux Cèpes.—Brush some hard bloater roes with butter, and grill before a clear fire, then mince them, and season with salt, lemon juice, and cayenne, and spread this thickly on round croûtons, then lay on each a round mushroom fried in butter, and serve very hot. (Broiled or fried mushrooms also go excellently well with soft fresh herring roes.) If a little of this herring roe, minced and rolled in thin slices of fat bacon, is dipped in batter and fried, it is known, served on croûtons, as Laitances en Kromeski.