Croûtes à l’Italienne

Method

Cut some round or square croûtons of bread about one and a half to two inches in width or diameter, and fry them quite crisp in oil or clarified butter, place a boned and rolled anchovy on each croûton, and sprinkle them over with finely shredded white meat, such as rabbit or chicken left from a previous meal, and which has been warmed between two plates over boiling water, and a little chopped parsley on top; make a thick tomato purée and slightly flavour it with tarragon vinegar, and whilst it is boiling hot, pour it round the croûtes, sprinkle a few capers on the top and serve at once.