Laitances à la Madras.—Cut some thin slices of fat bacon, spread these with chutney and minced capers, and lay on each a piece of well-washed bloater roe, seasoned with pepper and lemon juice, skewer lightly, and fry or broil and serve very hot on fried croûtons. Chicken livers cooked thus, and known as foie de volaille à la diable, are excellent.