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Olives Stuffed with Anchovies

Stone a dozen Spanish olives; wash and bone five anchovies, chop them finely, put them in a mortar with a moderate quantity each of chopped onion and parsley, pound them smoothly and season with a small quantity of cayenne pepper. Fill the hollows of the olives left by the stones with the pounded mixture, Cut a few slices of bread and scoop a hollow in the center of each round; put a large piece of lard in a stewpan on the fire, and when it boils put in the rounds of bread and fry them until they are brown. Afterwards drain, then leave them until they are cool, and place an olive in the middle of each. Arrange them on a dish, pour over a small quantity of mayonnaise sauce and serve.