Croûtes à la Française

Method

Cut out some little rounds of bread one eighth of an inch thick and one and a half inches in diameter, and fry them in clarified butter till a pretty golden colour; let them get cold; form an ornamental border on the top of each with green butter prepared as below and anchovy butter, arranged alternately by means of forcing bags with rose pipes, fill the centre of the border with a little caviar; dish up on a dish-paper or napkin. These should be kept in the refrigerator or a very cool place till about to be served.

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