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Sardines and Anchovy Toast

Clean well three anchovies, put them into a mortar with one teaspoonful of anchovy paste, one ounce of butter and a seasoning of cayenne pepper and grated nutmeg and pound them to a smooth paste, then pass it through a fine hair sieve. Toast some thin slices of bread and cut them into pieces about the breadth and length of a sardine. Wash some sardines in hot water, wipe them dry, divide into fillets by splitting them down the back and take the bone out. Spread the pounded anchovy on the toast and lay a filleted sardine on top of each piece. Pile the pieces of toast on a dish in couples, crossing one another like lattice work and garnish the dish with chopped hard-boiled eggs.