Prepare eight tiny tartlet cases of cheese pastry. Put one ounce of butter, and one dessertspoonful of water in a saucepan, and bring to the boil. Stir in sufficient very fine breadcrumbs to make a stiff mixture, and then beat in the yolk of an egg. Add pepper and salt, cayenne, and four tablespoon-fuls of finely grated cheese. Stir well over the fire. Fill the tartlet cases with this mixture, and arrange a cross of filleted anchovy cut into strips on each, and scatter the four divisions thus formed, two with grated egg yolk, and two with coralline pepper. Serve very hot. Cases of fried bread may be used instead of pastry cases.