Bird's Nest
1 2 oz can of anchovy fillets, drained and finely chopped
1/2 c finely chopped onion
1/3 c capers, drained washed and dried and chopped
1/2 c finely chopped pickled beets
1/2 c finely chopped parsley
4 raw egg yolks
Place 1 egg cup, cookie cutter or small juice glass in center of each saladtype plate. Make a border around the glass with a thin raing of choppedanchovies, then onions, then capers, then beets and finally, parsley. Beforeserving, remove the glass and slide in raw egg yolk. Each person mixes ingredientsas they wish. May be first course, part of a smorgasbord or late-suppersnack with beer.