Make the pieces of toast round; cover with shrimp butter, and garnish by means of a border composed of shelled shrimps’ tails with a caper in the centre.
[320—CITY TOAST]
Make the pieces of toast round, and cover with a thick coating of the following preparation, viz.:—Four oz. of fresh butter, softened; two oz. of fresh Gruyère and two oz. of Parmesan, both grated; a dessertspoonful of cream, and a little salt and cayenne. Cover this preparation with two half-discs, which when juxtaposed are equal in circumference to the round of the toast. The half-discs should be cut respectively from a Lyons sausage and a Gruyère cheese; both should be thin, and equal in thickness.
[321—DANISH TOAST]
Prepare some slices of brown bread, equal in thickness to the toast; but only heat, do not grill them. Spread some horse-radish butter over them, and cover with alternate strips of smoked salmon, caviare, and filleted herrings [marinaded] in white wine. Now stamp the garnished slices with a sharp fancy-cutter, the shape of which is optional.
[322—CRAYFISH TOAST]
Make the pieces of toast crescented; cover with crayfish butter, deck the edges with a string of softened butter, and garnish with a crayfish’s tail, cut into two lengthwise.
The two halves of the tail should be placed in the middle of each crescent, close together and with their thickest side innermost.
[323—TONGUE TOAST]
Prepare some slices of crumb of bread, equal in thickness, and toast them. Now garnish with a coating, half as thick [147] ]as the slices themselves, of mustard butter. Cover the butter with thin slices of very red, salted tongue, and let the butter harden.