66 SHELLFISH. 



the tartlet-cascs, and fill up with oysters and sauce. 

 Sprinkle over each lobster coral and parsley rubbed 

 through a sieve, also a few capers. Make hot in 

 the oven for ten minutes, and serve. 



Savoury Brioches. 



Take three tablespoonfuls of Mayonnaise sauce, 

 some celery very finely chopped, a small shalot well 

 pounded, pieces of lobster, anchovies, and sardines, 

 also prawns, oysters, and .shrimps, a little tarragon 

 and chervil finely minced. Mix the ingredients 

 with the Mayonnaise sauce, and fill the brioche- 

 cases (which are best bought) ; run butter through 

 the forcer round the edges of the brioche-cases. 

 Stand them on Montpelier butter {see under ' Mont- 

 pelier Butter ' in ' Savouries a la Mode '), strew lobster 

 coral and boiled yolks of eggs passed through a 

 sieve on the top of each. Serve with chopped 

 aspic round. 



