Remove the bones and skin from four anchovies, mince finely, and warm them until thoroughly dissolved in half a pint of stock; but do not allow the stock to become too hot. Whip the yolks of six eggs and stir in the beaten whites of two with parsley, pepper, and salt. Add to the stock and stir the mixture over the fire until it is quite smooth, and then pour it into a well-buttered dish previously lined with slices of toast. Cover the surface rather thickly with grated cheese, and bake for ten minutes in a quick oven.