_Ingredients._—A few slices of hot buttered toast; allow 1 anchovy
to each slice. For the sauce,—¼ pint of cream, the yolks of 3
eggs. _Mode._—Separate the yolks from the whites of the eggs; beat
the former, stir to them the cream, and bring the sauce to the
boiling-point, but do not allow it to boil, or it will curdle. Have
ready some hot buttered toast, spread with anchovies pounded to a
paste; pour a little of the hot sauce on the top, and serve very
hot and very quickly. _Time._—5 minutes to make the sauce hot.
_Sufficient._—Allow ½ slice to each person. _Seasonable_ at any time.