Cut several slices of bread of even size, and spread some anchovy-butter
on them; cut anchovies in small strips, lengthwise, lay them on the
bread also, and then spread over some hard-boiled egg chopped fine, and
on it some parsley also chopped fine, finish with capers here and there.
Place the toast or slices of bread on a dish, tastefully arranged all
around, a few sprigs of parsley in the middle, and you have a fine
_hors-d'oeuvre_.
Sardines, Dutch herrings, or red herrings may be used the same as
anchovies.