Required: Two olives for each guest. For four guests allow: Anchovy paste. Two ounces of fresh butter. Slices of brown bread. Two hard-boiled eggs.

Take two teaspoonfuls of butter and the same of anchovy paste, more or less, according to the number of olives and mix these well. Turn the olives - that is, peel them round and round, so that, after the stones are out, they can be coiled round again into their original shape. Roll up a. morsel of the anchovy butter to resemble the stone, and put it in its place.

Stamp out some small, thin rounds of bread-and-butter about the size of a two-shilling-piece Shell the eggs, separate the whites and the yolks, chop the whites fine, and powder the yolks through a fine strainer.

Spread some of the yolk on the rounds of bread-and-butter, press an olive on each in an upright position, and put around some of the white of egg. Serve on lace papers.

Note. Any fish paste can be used, or foie gras, and white bread in place of brown. Cost, Is. 2d.

(For anchovy croutons see Vol. 4. page 2453.)