Croûtes à la Russe


Prepare and fry some croûtons as in recipe; when cold spread them with a layer of caviar, and over that place four or five very thin strips of marinaded herring and three or four little bunches of hard boiled yolk of egg that has been rubbed through a wire sieve; arrange a tiny sprig of green chervil on top, and dish up. Kruger’s Marinaded Fillets of Herring may be had in tins for this dish.