6 Holland rusks
6 tablespoons cream cheese
6 thick slices ripe, fresh tomatoes
3 hard-cooked eggs, halved lengthwise
Salt and freshly ground pepper to taste
1 pound shelled, cooked shrimp or picked-over crab meat
1 cup homemade mayonnaise
1/2 cup catchup
1 teaspoon lemon juice
1 teaspoon Worcestershire sauce
1 tablespoon anchovy paste
2 teaspoons grated onion
Tobasco sauce to taste
1/4 cup chopped fresh chives or parsley
1. Spread each rusk with a tablespoon of cream cheese. Arrange a slice of tomato atop each rusk.
2. Place one egg half, cut upside down, in the center of each tomato slice and sprinkle with salt and pepper. Arrange shrimp or crab around egg half.
3. Combine remaining ingredients, except chives, and blend well. Spoon over the six servings and garnish each with chopped chives or parsley.