Anchovies with Olives

Thoroughly wash and cut off the fillets of some anchovies, and chop them up
very fine with a little parsley and onion ; put the whole into a mortar and pound it
well, adding a little cayenne for seasoning. Cut a number of Spanish olives in halves,
take out the stones, and fill them with the pounded anchovy mixture. In the mean
time cut some small rounds of bread about an inch in thickness and an inch and a
half in diameter, scrape out a little from the center of each, put them into a fryingpan
with butter, and fry to a nice light golden color ; then take out and drain, and
arrange on a napkin spread over a dish ; put an olive in each, serve with a little
mayonnaise sauce poured over and around the foot of the croutons of fried bread.