Toasts a la Waddington

Trim some slices of bread-crumbs three-eighths of an inch thick, oval shaped, two and a half inches long by two inches wide; toast them lightly and cover one side with chopped ham and butter mixed. Remove the stones from some large verdal olives, cut off the ends, and then slice them into three pieces, so as to make rings each three-sixteenths of an inch high; lay them in a circle on the toast, on the outer edge, and fill each alternate olive ring with chopped up hard boiled egg-white, and the rest of them with the yolks prepared the same. Make a turban with one or two anchovies inside of these, fill this with chopped beetroot and cover the whole with jelly having the consistency of syrup. Serve them very cold, arranging them in form of a crown on a folded napkin, with sprigs of parsley in the center.