Anchovies And Olives Recipe

Instructions

1. Wash carefully, and cut off the fillets of five anchovies; chop fine, adding a little parsley and onion; pound the whole thoroughly in a mortar, seasoning with a dash of cayenne.
2. Cut in halves nine Spanish olives, take out the stones, and fill with the anchovy mixture.
3. Have ready small rounds of bread an inch thick and hollowed in the centre; fry in butter to a light golden brown; drain, and place on a napkin spread upon a dish; lay an olive on each piece, and pour over a little mayonnaise sauce.

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