Place cocktail sauce in a martini glass. Place several fresh shrimp on the rim of the glass with the tails on the outside. Make one cut in each lemon slice starting at the center and cutting through to the outside. Place a cut lemon slice on each glass where you made the cut so that it stands up. Add a sprig of parsley and serve.

In a large skillet, melt butter; sauté mushrooms, garlic, thyme, salt and pepper until all the liquid is evaporated. Remove from heat, cool and set aside.

Place 8 green onion stems in boiling water, drain and place in ice water. Drain on paper towels and set aside.

Butter a large baking sheet. Place 1 Phyllo sheet on work surface (keep remainder covered with slightly damp towel). Brush Phyllo lightly with melted butter. Top with second Phyllo sheet. Brush lightly with butter. Top with third Phyllo sheet. Brush with butter. Cut stacked, buttered Phyllo lengthwise into 3 equal strips. Then cut crosswise into 3 equal strips.

Divide cooled mushroom mixture among 8 Phyllo squares. Do the same with the Brie and smoked salmon lox. Gather all four corners of the Phyllo together over the center and crimp firmly to form a purse. Tie loosely with one green onion stem and transfer to the buttered baking sheet. Brush tops lightly with butter. Repeat with remaining pastry. These can be made the day before, covered and refrigerated. Bake at 350° degrees F. until crisp and golden brown.

Place a wide strip of Dijon mustard on each serving plate, then draw wavy lines through it for an interesting design. Place the baked purse on the plate and serve.

Makes 8 servings.