Anchovy Tartines

Unroll, dry and cut into narrow strips the contents of a bottle of anchovies preserved
in oil. Cut some French rolls into round slices, butter them well and arrange
a few of the strips of anchovy on them so as to form an open or trellis work. In the
center, or opening, put the yolk and white of an egg and parsley or finely chopped
gherkins, varying them so as not to let the colors contrast; put them on a dish with a
napkin spread over it and serve with cheese.