Here is an army of little soldiers to delight the eye and palate. They are all delicious dipped into soft-boiled eggs. Allow one or two soft-boiled eggs per person.
Asparagus tips Peel the stalks with a vegetable peeler, and cook the asparagus for a few minutes in boiling salted water until done to your liking (they are best cooked until firm but not crunchy).
Grissini Wrap grissini bread sticks in thin slices of Parma, Bayonne or Pata Negra ham just before serving.
French fries Cut the potatoes into thin batons and deep-fry until very crisp on the outside but still soft in the middle. Drain on kitchen paper and serve piping hot.
Cheese straws Use ready-made cheese straws, or buy some puff pastry and make your own. Serve warm.
Carrot sticks Peel a few carrots and cut them into very thick, long matchsticks. Blanch in boiling salted water with a pinch of curry powder and a knob of butter added for 30 seconds. Drain well and serve just warm or cold.
Brochettes of Comté cheese To make rosemary skewers, strip the leaves from some fairly woody rosemary stems, leaving a sprig of leaves at the top of each one. Cut the cheese into small cubes and thread 5 or 6 cubes on to each rosemary skewer (from the bare end). If necessary, first make a hole through the cheese cubes with a cocktail stick (toothpick).