Adelaide sandwiches from Tyttenhanger

• 100 g (4 oz) bacon oil for frying
• 4 anchovy fillets, finely chopped

Cut the bacon rashers in half and fry them. Keep them crisp.

Mix the anchovies, Parmesan, cream and egg to a paste, beat to a firm consistency and keep aside. Cut 16 small rounds out of the bread and fry them to a bright yellow colour in oil. Spread half with the cheese mixture, place half a slice of bacon on top, cover with a second round of fried bread, skewer each sandwich with a coc