Anchois à l'Impériale.—These are much like the French bateaux d'anchois. Have ready some cold biscuit-crisp square croûtons, lay across each diagonally four anchovy fillets, sprinkle with oil, lemon juice, and coralline pepper, and fill the angles thus formed alternately with hard-boiled and minced yolk and white of egg, minced scarlet chillies, and minced olives, or, failing these, parsley.