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Canapes of Shrimp

Cut in two, lengthwise, then crosswise, one pint fresh, medium-sized shrimp; place them on a plate, season with a teaspoon salt and a saltspoon cayenne pepper, mixing the seasoning well in.

Cut out of a loaf of sandwich bread six pieces, quarter of an inch thick and two and a half inches square. Toast to a nice colour. Equally divide the shrimps over the toasts. Place in a mortar one ounce butter, one ounce grated Parmesan cheese, one tablespoon anchovy paste and one saltspoon paprika; pound the whole to a paste, then spread the paste equally over the canapes, lay them in a tin and bake in the oven for eight minutes. Remove, dress on a hot dish, decorate with parsley greens and serve.