Olive and Anchovy Canapes

Stone and peel some olives, being sure to keep their shape as much as possible
;
wash an equal number of anchovies and coil an anchovy around each olive. Cut as
many rounds of bread as there are olives and toast them lightly on both sides ; butter
them while they are hot and put an olive on each. Spread a dish paper over a hot
dish, arrange the toast on it, garnish with a border of fresh well-washed watercresses,
and serve. This dish is much used for luncheons.