|Rye bread||1 , thinly sliced|
|Creamed butter||2 Tablespoon|
|Anchovy paste||1 Tablespoon|
Cut rye bread in strips 1/2x1 3/4 inches.
Spread with butter, then with about 1/4 teaspoonful of anchovy paste.
Garnish each with a yellow flower, making the petals with tiny cut-outs from slices of the egg yolk.
Make a stem with a strip of egg white and cut leaves from green pepper.