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Olive and Caper Canapes

Cut six slices of bread out of which cut twelve rounds. Melt some butter in a stewpan, then put in the slices of bread and fry them. When they are nicely browned take them out of the fat and place them on a piece of paper to drain. Skin and bone twelve anchovies, put them in a mortar, mash, then rub them through a fine wire sieve. Spread the anchovy paste over the pieces of bread, strew finely chopped capers and olives on the top, place them on a baking-dish and put in a brisk oven for ten minutes. Arrange the toast on a fancy napkin and serve it while it is very hot.