Many Victorian gentlemen considered this the best of all savouries.
Arrange the buttered toasts on a fireproof serving dish. Pound the anchovy fillets well, add a little pepper and spread them on the toasts. Keep hot. Beat the egg yolks well with the cream and season with salt and pepper. Melt the butter in a small saucepan, stir in the eggs and stir, holding just off the heat, until they begin to thicken. They should not boil and should only be a little thicker than double cream. Pour over the toasts and serve immediately.
©1975 The Estate of Elizabeth Ayrton