Cut
8 slices bread in pieces 4-¼ inches long by 2 ¾ inches wide and ¼ inch thick.
Sauté in
Butter on one side only.
Spread other side with
Anchovy paste.
Divide diagonally into 3 sections, having 2 end sections half a square.
Sprinkle end sections of the bread with
Egg yolk and the center with
Egg white.
Separate sections with narrow strips of
Pimiento.
Serve as an appetizer.
