• Buttered toast
• 1 shallot
• chopped parsley
• 8–10 anchovy fillets

Cut the toast into fingers, sprinkle them with finely-chopped shallot and parsley, and place on each an anchovy fillet. Add a few drops of lemon juice and a seasoning of pepper. Sprinkle on a little paprika or cayenne pepper, place a little butter on each. Heat for a few minutes in a fairly hot oven (400° F., Gas 6).