(Recipe #77, page 142)
Prepare anchovies as in section I, no. 21. Cut milk rolls (not slit before baking) into slices the width of a finger and toast them lightly on the grill or in the oven. (If the slices are too thin, the heat will deform them.)
Hard-boil fresh eggs; separate the yolks from the whites and sieve the yolks. Wash some parsley and press it dry in a towel, then chop or slice it finely. Brush the canapés with fresh butter, place two anchovies side by side on each; decorate with a strip of parsley between the anchovies and the sieved yolk on either side.
Translated by David Green.