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Brown Bread for Croûtes

Cut the beetroot and brown bread into slices about one-eighth of an inch thick, stamp out some small rounds with a fancy cutter about one inch in diameter; put a layer of anchovy fillets on each. Prepare the following mixture:--One dessertspoonful of capers, one of gherkin, two of chives, all chopped finely and mixed with a teaspoonful of anchovy paste and a few drops of Chilli vinegar.

Spread this mixture over the rounds carefully. Cut the eggs in thin slices, put one slice on each round, mix a little cayenne with salt and sprinkle over the surface. Dish up, and garnish with parsley.