XVI
Season caviare with lemon-juice and spread upon rounds of toasted bread. Lay an oyster on each piece and serve on a plate with a garnish of cress and lemon.
XVII
Mix caviare to a cream with lemon-juice and spread on buttered toast cut into squares or diamonds. Garnish with hard-boiled eggs, chopped finely, and sprinkle with minced onion. Skinned and boned anchovies may be used instead of caviare.
XVIII
Heat a can of caviare with a little melted butter, season with lemon-juice and cayenne, and serve on small squares of hot buttered toast.
XIX
Fry small rounds of bread in butter, drain and cool. Chop watercress very fine, rub it to a paste with butter and spread on the toast. Sprinkle with salt and paprika, cover with caviare seasoned with lemon-juice, and serve with a garnish of cress.
XX
Spread thick rounds of fresh bread with butter and anchovy paste, cover with crab-meat, sprinkle with minced green pepper, press firmly, and serve with a garnish of cress.