Egg Canapes

Put into a saucepan of water four eggs and boil for ten minutes, or until quite
hard; then peel off the shells, cut the eggs in halves, remove the yolks and chop
them up. Soak two anchovies, dry and remove the bones and chop them up
with three truffles and six capers; mix in the chopped yolks, add a seasoning of
salt, pepper and cayenne and one teaspoonful of tarragon vinegar. Fill the halves
of eggs with this mixture, place each one on a piece of fried bread, heat in the oven
and serve very hot.