This savoury dish was popular in Victorian and Edwardian days, when it was served at the end of a meal With today's trend towards lighter eating habits, savouries have gone out of fashion but this dish is sufficiently tasty to be served as a snack at any time. It's very salty so make sure you have a long cool drink with it.
2 large slices wholemeal bread
butter for spreading
Gentleman's Relish or anchovy paste for spreading
60 - 90 ml (4 - 6 tbsp) fresh milk
pinch cayenne pepper
50 g (1 3/4 oz) can anchovies, drained
1. Toast the bread, remove the crusts and spread with butter. Cut in half and spread with Gentleman's Relish or anchovy paste.
2. Melt a knob of butter in a saucepan. Whisk together the milk, eggs and cayenne pepper, then pour into the pan and stir slowly over a gentle heat until the mixture begins to thicken. Remove from the heat and stir until creamy.
3. Divide the mixture between the anchovy toasts and top with thin strips of anchovy fillet, arranged in a crisscross pattern.