Cut some large selected olives in halves, take out the stones, and fill them with the anchovy mixture.

Cut small rounds of bread an inch and a half in diameter and an inch in thickness; remove a crumb, similar in shape to the olive, from the centre of each.

Put a little butter into the blazer, and, when hot, saute the rounds of bread on both sides; drain on soft paper, put an olive in the centre of each and a little mayonnaise over the whole.

Five anchovies will suffice to stuff a dozen olives.
=Sardine Canapes.= Have ready yolks of eggs, cooked until firm, and an equal bulk of sardines, each rubbed to a paste.

Mix thoroughly, and season with salt, pepper and lemon juice.