Serve as an appetizer for afternoon tea.

Step 1. them out with a medium patty cutter. Chop one gherkin, two

Step 2. olives, and the smallest piece of the lobster, leaving the best part of

Step 3. the lobster for decoration. Add the anchovy paste, mustard,

Step 4. pepper and salt to taste, and mix it with the butter that has been stirred to a cream. Spread this mixture on six of the slices, the

Step 5. other slices of bread put on the top with the butter up. In the

Step 6. center of each put one of the olives that has been stuffed with the mixture and arrange all around the lobster meat from the tails and

Step 7. the claws thathave been cut in heavy strips, Julienne style, aboutan

Step 8. inch in length and in between each put gherkin that is cut the same

Step 9. way. The rest of the stirred butter put in a paper bag that holds

Step 10. a fine tube and circle it all around the lobster and gherkins forming

Step 11. a net. The rest of the butter color a heavy orange shade with the butter coloring and decorate the olives with this butter. Leave

Step 12. in the ice-box until ready to serve; arrange in the form of a ring on a

Step 13. platter. Put in between each sandwich one of the small lobster

Step 14. claws and in the center put the head shell of the lobster with the addition of the tail and with sprigs of parsley in the head. Serve before the soup.