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Lay a slice of tomato on each piece, put a pimola in the centre, curl an anchovy around it and border with stiff Mayonnaise, using the pastry bag and tube.

Cut thin slices of bread into fancy shapes, toast, spread with butter, and lay a curled anchovy in the centre around half a pimola.

Cross these with strips of pickled beets, put half of a pimola into each square.

For vegetables, mashed hikoderms and pimola greens.

Fry thin circles of bread, put a pimola in the centre, and curl an anchovy around it.