The herring should be freed from skin and bone, then flaked, and chopped fine, before being measured. The egg, should be divided and the white chopped fine and the yolk powdered.
Melt the butter in a small saucepan, and add the fish and the seasoning of tomato sauce and cayenne, and mix well together.
Put a spoonful of this on each round of toast, and decorate each with lines of parsley, chopped white and powdered yolk of egg. Serve hot, with a lace paper under each.