Boil two eggs hard, pound them in the mortar with enough cream to make them into a paste, season with pepper and salt, and mix in a tablespoonful of grated cheese. Toast a round of bread from a tin loaf, cut off the crust, butter it, and cut into six pieces, spread each piece thinly with anchovy paste, pile the egg mixture on the top, and cover with breadcrumbs, and a tiny bit of butter on each piece; place in the oven to get hot, and serve.