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Salted Anchovies

Place eighteen half-salted anchovies on the lightly moistened half of a clean towel; with the dry half of the towel neatly wipe the anchovies all over, then dress nicely on a hors d'oeuvre dish; dredge half a hard-boiled egg, finely chopped up, and half teaspoon of finely chopped parsley over them; decorate all round with parsley greens and a few very thin slices of lemon and serve.