Ingredients

•   EGG WATERCRESS AND LEMON
• 2 eggs, hard boiled
• 1 bunch watercress
• juice of ½ lemon, juiced
•   salt and pepper
•   SHRIMP
• ½ lb picked shrimps, cut in two
• 2 tbsp South Sea Island dressing
• 1 hard boiled egg, chopped
•   cream, to moisten
•   CREAM CHEESE AND PINEAPPLE
• 4 oz cream cheese
• 2 tablespoon pineapple juice
• 2 rounded tablespoons chopped pineapple, chopped
•   MADRAS FILLING
• 3 hard boiled eggs
• 3 oz margarine
• 1 dessertspoon anchovy essence
• a little cayenne pepper
• a little chutney

Method

1. EGG WATERCRESS AND LEMON: Chop egg finely.
2. Wash the cress and pick off leaves. Chop very finely.
3. Season well and mix together. Fill cases and garnish with cress and tomato.
4. SHRIMP: Mix picked shrimps (cut in two) with South Sea Island dressing, chopped hard boiled egg and moisten with cream. Decorate dish with shrimps, lemon and cucumber.
5. CREAM CHEESE AND PINEAPPLE: Cream 4 oz. cheese with 2 tablespoons pineapple juice and add 2 rounded tablespoons chopped pineapple. Fill cases and garnish each with half a black grape and a piece of pineapple cube.
6. MADRAS FILLING: Put eggs, chutney and anchovy essence into liquidiser or rub through sieve.
7. Cream margarine and add sieved mixture.
8. Season well and fill cases. Garnish with anchovy fillets and lemon.

Notes