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Cayenne and Salt (Eight fried Cro tes)

Eight fried Croûtes.

Stone the olives. Pound the butter, anchovy paste, yolks of eggs, chutney, and seasoning in a mortar. Then rub them through a sieve. Place a little of the mixture on each croûte, put a stoned olive on each, fill with the rest of the mixture through a forcing-bag. Decorate with coral and chopped white of egg. Curl an anchovy fillet round the base of each olive, dish up on little glass dishes, garnish with parsley and serve.