Bird's Nest -- Nathan's Cookbook

Bird's Nest

1 (3-oz.) can anchovy
Capers
Fresh Chives, finely chopped
1/3 cup minced fresh parsley
1 small potato, cooked, chopped
1 small onion, finely chopped
1/4 cup diced pickled beets
2 unbroken raw egg yolks
Crackers or crisp buttered-toast triangles

Side by side, on center of an oval platter, invert 2 small drinking glasses, about 2 inches apart. Arrange anchovies in a ring around the glasses. Around anchovies, make a ring of onion, then capers, chives, parsley, potato and beets.

Refrigerate until ready to service. When ready, remove glasses and carefully place unbroken raw egg yolk into each open spot. Arrange crackers or toast triangles around edge of platter. The first person to serve himself breaks the egg yolks and mixes the ingredients.