Toast some slices of bread three inches by one and a half; dip them in fine olive oil, and lay them on a dish; strew over some grated parmesan, pepper and lemon juice, set them for a few seconds into the oven, giving them just sufficient time to melt the cheese, and serve the instant they leave the oven.

For Sardine Toast

Instead of the cheese, pound a few anchovies with an equal quantity of fresh butter and a pinch of parsley; with this butter cover some slices of toasted bread. Wipe off gently with a cloth the skins from a few sardines, lay them on top of the toast, then set them in the oven for a few minutes, and serve very hot.

Toast A La Seville

Chop up separately some anchovies, parsley, chives, shallots and garlic, then mix them together in a bowl with oil, spread this mixture on toasted slices of bread three-eighths of an inch thick by three inches square; divide these slices through the center; lay some anchovy fillets on top. Dress the toast on a dish, pour over a little oil, and sprinkle with mignonette; push them into the oven for two minutes, then squeeze over the juice of an orange, and serve.