Croûtes au Caviar.—Fry some small round croûtes, and whilst hot dust with minced chives and coralline pepper, then when cold pile up with caviar previously mixed with a few drops of good oil, lemon juice, and coralline pepper. The large-berried Astrachan caviar is best for hors d'œuvre, but as this must be used quite fresh, the tinned dark green caviar is most generally used. This occasionally gets dry, and in consequence a trifle tasteless. In this case, beat it up with enough oil to moisten it, season with lemon juice, coralline pepper, and a little very finely minced shallot, and serve as before.