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 salad
type plate. Make a border around the glass with a thin raing of chopped
anchovies, then onions, then capers, then beets and finally, parsley. Before
serving, remove the glass and slide in raw egg yolk. Each person mixes ingredients
as they wish. May be first course, part of a smorgasbord or late-supper
snack with beer.