Required: Six anchovies.

One hard-boiled egg and two extra yolks.

A quarter of a pound of butter.

Cayenne.

A teaspoonful of chopped parsley.

Fried croutons of bread.

Well wash and bone the anchovies, and then put them into a mortar with the hard-boiled yolks of two eggs, the butter, and a grain or two of cayenne. Pound these ingredients well together, and then rub them through a sieve.

Have ready some neat croutons - that is to say, neat rounds of bread fried in hot fat until they are a pretty golden brown - and arrange the mixture in small heaps on these.

Rub the hard-boiled yolk through a sieve, and then the white, separately. Sprinkle these alternately around the edge of the croutes, and dust the top of the mixture with a little chopped parsley.

Arrange the croutes on a lace paper, and serve.

Cost, Is.