Olive and Caper Canapes

Cut six slices of bread out of which cut twelve rounds. Melt some butter in a
stewpan, then put in the slices of bread and fry them. When they are nicely browned
take them out of the fat and place them on a piece of paper to drain. Skin and bone
twelve anchovies, put them in a mortar, mash,, then rub them through a fine wire
sieve. Spread the anchovy paste over the pieces of bread, strew finely chopped
capers and olives on the top, place them on a baking-dish and put in a brisk oven for
ten minutes. Arrange the toast on a fancy napkin and serve it while it is very hot.