Take some small fireproof cases and place in each some lemon-juice with a little melted butter and grated breadcrumbs.

Then shape into small pieces like corks, dip them into the beaten whites of your egg, and then into grated breadcrumbs.

Then roll each in the white of egg that you have left, and then in grated breadcrumbs, and fry in deep fat.

Roll into croquettes, roll each in beaten egg, then in finely grated breadcrumbs, and let them cook in boiling fat or lard.

Then roll this mixture into the shape of carrots; roll them in finely- grated breadcrumbs, and fry them in hot lard or refined fat.

Between each slice you will sprinkle grated breadcrumbs, pepper, salt, a tiny scrap of chopped raw shallot, parsley, all mixed in a cup.