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Salad Eggs

6 hard-cooked eggs

1 teaspoon salt

1 tablespoon butter

1 tablespoon anchovy paste

1 tablespoon cream

Lettuce or cress

½ teaspoon mustard

Garnish of radishes and small

Pinch cayenne onions

Remove the shells from the cold, hard-cooked eggs and cut a large piece from the top of each, take out the yolks and mix them to form a paste with butter, cream, mustard, cayenne, salt and anchovy paste. Put this mixture back into the hollows and lay the eggs on a dish of lettuce or cress. Garnish with radishes and small onions.