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Olive Custards

Stone some olives. Beat two eggs well, put them into a lined stewpan with two ounces of grated Parmesan cheese, and with a wooden spoon, stir over the fire until they are thick, then remove the pan. Cut as much bread as there are olives, fry them in boiling butter until they are of a light golden brown and drain; spread them with a layer of the anchovy paste, then with a layer of the cheese mixture and put an olive on each. Spread an ornamented napkin on a dish, arrange the rounds on it and serve.