Cornets de Homard à la Crème.—Butter some cornet tins, and roll out some anchovy or cheese pastry very thinly, stamp it out in rounds 3½in. to 4in. in diameter, prick these all over with a fork, and line the tins lightly with these rounds, slipping a second tin into the first, over the paste, to keep the latter in position, and bake in a moderate oven for twenty-five to thirty minutes till crisp ; then lift them out and leave till cold. Have ready some lobster prepared as for the darioles, only omitting the mustard and cress, and mix with one and a half gills of stiffly whipped cream seasoned with a little coralline pepper ; fill the cornets with this mixture by means of a bag and pipe, placing a turned olive farced with an anchovy fillet in the mouth of each. Crab, shrimps, sardines, etc., are all excellent served thus.