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Flat Small Dishes: To make the sauce; mix all the sauce ingredients together and taste to check seasoning and lemon juice.
To make cocktail; this can be arranged in glasses or flat small dishes. Shred the lettuce very finely, so it
can be eaten with a spoon or small fork. Top with the prawns or shrimps and cover with the sauce. Garnish with lemon. Serve as cold as possible.
Egg dishes, because they are light and so do not spoil the appetite for the main course, are ideal to serve as an hors d'oeuvre—choose omelettes, stuffed eggs, etc. (see pages 196-207). The following oeufs en cocotte—eggs baked in small individual dishes-are ideal as the start to a meal. The flavouring may be varied according to the food available.
Put the butter and half the cream in the bottom of 4 small ovenproof dishes, top with flavouring. Break the eggs into a cup, so they may be transferred to the dishes without breaking, pour on top of the butter, cream and flavouring. Season lightly. Add
the rest of the cream. Bake for 10-15 minutes in a very moderate to moderate oven, until the eggs are lightly set. Serve with a teaspoon and with hot toast and butter.
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