ANCHOVY EGGS
Cut hard-boiled eggs in two lengthwise, using a thin-bladed, sharp knife. Have the eggs boiled twenty-five minutes so the yolks will be crumby.
Remove the yolks, mash them, and mix them with mayonnaise and the trimmings of the anchovies. Just before serving, fill the white halves with the yolk mixture, covering the whole top, heaping it in the middle and leaving a rough surface. Trim anchovies to the right length and lay two of them crossed over the top of each egg. Set each piece on a round of bread sautéd in butter. Slice a little piece off the bottom of the egg to make it stand firm.
Serve on individual plates.
Anchovies preserved in oil are put up in small bottles and can be purchased from a grocer.
NO. 25. HEART-SHAPED SALMON CANAPÉS.