Required: Six pieces of hot buttered toast. Anchovy paste. Three yolks of eggs. Four tablespoonfuls of cream. One and a half ounces of butter. Cayenne. A little chopped parsley.

Have ready six small, neat rounds of hot buttered toast. Spread a layer of anchovy paste on each. Arrange them on a hot dish, and keep them hot while the following is prepared:

Put the yolks into a small pan with the cream and melted butter. Stir over the fire till the mixture is creamy, then add the chopped parsley and a dust of cayenne.

Pour this mixture over the toast, and serve very hot.

Cost, Is.