Required: About two slices of bread. Four ounces of butter Three anchovies. Two hard-boiled eggs. About three slices of tongue. Salt and pepper.

Separate the yolks and whites of the eggs. Bone the anchovies, and put them into a mortar with the yolks and three ounces of butter. Pound all these well together, and season the mixture with salt and pepper.

Stamp out about eight small rounds of bread, and also the same number of rounds of tongue. Heat the remaining ounce of butter in a frying-pan, and fry the rounds of bread a pretty golden brown. Drain them well on paper, and leave them until cold. Then place a slice of tongue on each croute of bread. Next, with a forcing-bag, force some of the egg and anchovy mixture over the tongue. Chop the whites of the eggs very fine, and sprinkle some over each croute.

Arrange the croutes on a fancy paper, and garnish them with a little fresh parsley.

Cost, 10 1/2d.