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SHRIMPS (a la Dorisa)

Cut some thin slices of brown bread and butter; divide them into strips of two inches by rather more than half an inch. Spread them lightly with a drop or two of anchovy essence and tomato sauce mixed, and roll them up. Cut some very thin rounds of large sound tomatoes, and lay on each a little pile of shrimps (whole ones, potted in butter, are best); round the shrimps, on the tomato, put a ring of cucumber and pickled mango, cut into tiny dice shapes. Round the whole put three or four of the little rolls of bread and butter.