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Anchovy Toast with Spinach

Press cooked spinach, chopped fine, through a purée sieve; reheat with a little butter, salt and two or three drops of tobasco sauce. Sauté rounds of bread to a golden brown in a little hot butter, spread with anchovy paste, and over this spread the purée of spinach. Press into the spinach on each round of bread a quarter of a hard-boiled egg cut lengthwise, having the yolk uppermost.