Amount
Ingredient
Preparation



2
ounces
anchovy fillets

drained and finely chopped



1/2
cup
onion

finely chopped



1/3
cup
capers

drained, washed, finely chopped



1/2
cup
beets

pickled, canned, finely chopped



4
large
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.