"Canapés in the style of Lorraine." Canapés spread with butter and topped with chopped chicken and smoked ox tongue coated with aspic.

"Canapés in the style of Alsace." Canapés of rounds of buttered toast, spread with parfait of foie gras topped with a slice of truffle and served with a glaze of Madeira aspic.

"Canapés in the style of Mexico." Canapés spread with butter, topped with chopped sardines and anchovies, a slice of hard boiled egg and chopped red peppers.

"Canapés in the style of the Admiral." A canapé spread with beurre des crevettes and garnished with prawns and lobster caviar.

"Canapés with beef marrow." Hot canapés spread with plain butter, slices of poached beef marrow seasoned with salt, paprika and parsley.

"Canapés in the style of Andalusia." Canapés spread with butter, prawns, anchovy fillets topped with chopped green peppers, mayonnaise and chopped truffles.

"Canapés in the style of the Norwegians." Canapés of rectangular slices of rye bread spread with butter and topped with anchovy fillets with horseradish butter.

"Canapés in the style of the princess." Round canapés of toast spread with butter and topped with chopped chicken with anchovy fillets and a slice of hard boiled egg sprinkled with chopped chives.

"Canapés in spring style." A canapé spread with beurre Montpellier, topped with mustard and cress surrounded by chopped hard boiled eggs.

Small pieces of toast, about 1 1/2 to 2 1/2 inches, spread with some ravigote butter, and garnish with finely shredded (about 1/2 inch in length and 1 part of each), smoked beef tongue, truffles, white of hard-boiled egg and gherkins (US: dill pickles), sprinkled with a little finely chopped meat jelly and serve on a napkin.