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Anchovies with Olives

All the preparations for this dish, with the exception of sautéing the bread, may be made some hours before serving.

Thoroughly wash the anchovies, cut off the fillets, and chop very fine with a sprig of parsley and a few chives, or a slice or two of Bermuda onion; put the whole into a mortar and pound well, adding, meanwhile, a little paprica. Cut some large selected olives in halves, take out the stones, and fill them with the anchovy mixture.

Cut small rounds of bread an inch and a half in diameter and an inch in thickness; remove a crumb, similar in shape to the olive, from the centre of each. Put a little butter into the blazer, and, when hot, sauté the rounds of bread on both sides; drain on soft paper, put an olive in the centre of each and a little mayonnaise over the whole. Five anchovies will suffice to stuff a dozen olives.