Required: Six Spanish olives. Six fillets of anchovy. Two hard-boiled eggs. A little anchovy sauce or paste. One ounce of butter. Half a teaspoonful of chutney. A dust of curry powder. Six croutes of bread.

Put the butter, anchovy sauce or paste, chopped chutney, curry powder, and yolks of eggs in a mortar and pound them well; next season the mixture with cayenne or ordinary pepper, and salt if necessary; then rub it through a sieve.

Stamp out some small neat rounds of bread - they should be about the size of a half-crown and thickness of two half-crowns laid together. Fry them a pretty golden brown and drain them well on paper.

Stone the olives. Put a little mixture on each croute, as it is called, place an olive on each, put whatever mixture is over in a forcing bag with a fine pipe and force some mixture into the cavity in each olive. Chop the white of the eggs. Curl a fillet of anchovy round the base of each olive, sprinkle this with a little chopped white of egg, and put a tiny sprig of chervil, parsley, or cress in the top of each olive.