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SARDINES (a la Provencale)

Cut some neat fingers of toast, large enough to hold a sardine; butter them slightly. Wipe as many sardines as may be required, put one on each finger of toast, dish them up, on a round dish in the form of lattice work, and keep the dish in a hot oven long enough to get the sardines thoroughly hot. Have ready a sauce made as follows. Put three well-beaten eggs into a small saucepan, add a pat of butter, a table-spoonful of cream, a tea-spoonful of essence of anchovy, and a table-spoonful of finely-chopped boiled onions; season with pepper and salt; stir over a fire till it thickens, pour quickly over the dish of sardines, dust with a pinch of cayenne pepper, and serve.