Olives a la Madras

• 12 Spanish olives
• 1 oz. butter
• 1 tablesp. anchovy

Stone the olives. Mix together the butter, anchovy paste, yolks of the eggs, chutney and seasoning. Spread a little of the purée on each croûte, and put a stoned olive filled with the rest of the mixture on each. Decorate with chopped egg white. Curl an anchovy fillet round the base of each olive, garnish with parsley.