Anchovy Croutes

1. 85 g (3 oz) butter.                                                              4. Cayenne pepper.
2. Yolks of 2 hard-boiled eggs.                                              5. A few drops of cochineal.
3. 1 teaspoon anchovy paste.                                                 6. Rounds of buttered toast.


    Beat butter to cream; add paste, eggs, seasoning and color. Pass the mixture through forcer on to rounds of buttered bread or toast. Decorate with parsley and serve very cold.