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One Yolk of Egg (Two ounces of grated Parmesan)

Two ounces of grated Parmesan.

Cayenne. Parsley. Scrape, wipe, and bone one dozen Gorgona anchovies, roll out some short paste or remnants of puff paste rather thin, enclose each anchovy neatly in the paste; place them on a bakingsheet, brush them over with the beaten yolk of egg, mark slightly with a knife, sprinkle some grated Parmesan cheese and a pinch of cayenne over each; bake them in a quick oven for ten minutes. Dish them up on a folded napkin, garnish with parsley, and serve quickly.