ANCHOVIES AND TOMATOES
Cover anchovies with lemon juice and paprika; in an hour or two place them on tomato slices sprinkled with pulverized egg yolk and garnish with the egg white cut in strips.
ARTICHOKE FONDS OR CELERY CUPS
Parboil six artichokes, or celery hearts cut in cups, in salted acidulated water, cool and marinate in French dressing; fill cups with diced or shredded mixed vegetables and top with mayonnaise; or
Coat the cups with aspic and fill with caviar.
Canned artichokes which are already cooked may be used.
CUCUMBER CROWNS
Cut peeled cucumbers into inch lengths, scoop out centers, leaving a little at the bottom, fill with lobster or shrimp cream and garnish edge with anchovies, mixed olives, capers or pimentoes; or
Fill with caviar mixed with lemon juice and garnish with pearl onions and minced cress.
SHRIMPS AND EGGS