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| 1 Dose | Anchovy fillets, flat (2oz); drained, chopped fine |
| 1/2 Tasse | Onions finely chopped |
| 1/3 Tasse | Capers; drained, washed, dried, chopped |
| 1/2 Tasse | Beets, pickled; chopped fine |
| 1/2 Tasse | Parsley coarsely chopped |
| 4 | egg yolks |
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Place 1 egg cup, cookie cutter or juice class in the center of each of 4 salad plates. Make a border around the glass with a thin ring of chopped anchovies, then a ring of chopped onions, one of capers, one of chopped pickled beets and one of chopped fresh parsely.
The plates may now be refrigerated for later use or you may proceed as follows: Remove the glass from each plate and replace it with a raw egg yolk. Each person then mixes his own ingredients at the table.
Served on individual plates and called Bird's Nest (Fagelbo) or an Eye of the Sun (Sologa) because the ingredients are arranged around a raw egg yolk. Served as a first course, part of a smorgasbord, or as a late supper snack with beer.
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