Anchovy Eggs (Cold)

1. 2 hard-boiled eggs.                                                                    4. 30 g (1 oz) butter.
2. 1 dessertspoon anchovy paste.                                                  5. Cayenne pepper.
3. Rounds of thin bread and butter.                                                6. Watercress.
                                                                                                     7. Lemon juice.


    Remove the shells from the eggs; cut them in half across. Take out the yolks, pound them with the butter and anchovy paste, a few drops of lemon juice and pepper. Pile the mixture in the center of each white, cut the bottom to stand and put each on a round of bread and butter. Garnish with watercress and serve.