SMALL ENTRÉES, &c.
putting a teaspoonful of good vinegar, or Worcester sauce, at the bottom of a wineglass, and slipping into this very carefully the unbroken yolk of a raw egg, dusting this with salt and a little freshly-ground black pepper. It must be added that this may be varied to taste, some persons adding a drop or two of Tabasco or a little cayenne to the vinegar, whilst others, horresco referens! sophisticate this temperance “pick-me-up” by using old rye whisky, instead of vinegar or sauce; but this is not approved by connoisseurs.
Poisson à l'Amphitrion.—Flake up any cold fish (the more delicate the better, cold John Dorey is especi- ally good thus) rather small, then toss it carefully in verte or ravigotte mayonnaise till every flake is nicely covered, and pile it up on a glass dish; set this on ice for at least two hours before it is wanted, then serve garnished with chopped aspic and tomato or cucumber salad. With the latter it is prettier to mix the fish with tomato mayonnaise.
Fish Sandwiches.—Spread some Hovis or sandwich bread with either egg, Gascony, or maître d'hôtel butter, and lay on these slices either minced or flaked cold fish, seasoned with salt and white pepper; spread an equal number of slices of bread with a stiff mayonnaise, or mayonnaise aspic, lay very thinly sliced cucumber or tomato on this, press the two sets of slices together lightly, trim them into shape, and serve garnished with cress of any kind. These may be prepared some- time beforehand if when ready they are packed one on the other, covered with lettuce leaves—the outer ones—and then with a damp, but not wet, napkin. But of course, when possible, they are best made fresh.
Curried.—Have ready some good fish cream of any kind (or pounded and seasoned fish, mixed