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Anchovy Eggs

Boil four eggs hard; when quite cold, shell them, and cut a little piece off each end so that they will stand. Cut them in halves crosswise and remove the yolks, which should be pounded together with a table-spoonful of anchovy paste and a sprinkling of cayenne. Refill each half egg with the mixture, and stand them on small squares of toast, freshly buttered and not too thin. Serve cold, garnished with parsley or small cress. Probable cost, 8d.