1 cn Flat anchovy fillets (2 oz);

-drained & finely chopped 1/2 c Onion; finely chopped

1/3 c Caoers; drained, washed,

-dried & chopped 1/2 c Pickled beets; canned or

-fresh, finely chopped - (see Recipe) 4 Egg yolks

Place 1 egg cup, cookie cutter or small juice glass in the center of each of 4 salad plates to reserve a space for the egg yolks. On each plate make a border around the glass with a thin ring of chopped anchovies, then a ring of chopped onions, one of capers, one of pickled beets and one of chopped fresh parsley. The plates may be prepared ahead of time and refrigerated. Before serving, remove the glass from each plate and replace it with a raw egg yolk. Each person then mixes his own ingredients at the table. This may be served as a first course, as part of a sm”rg†sbord, or as a late-supper snack with beer.