Cook together a teaspoon of flour with one of butter until they bubble; pour on them a cup of milk, add a heaping teaspoon of anchovy paste, and stir until you have a smooth sauce. Have ready four or five eggs beaten light, stir them into the sauce, and cook until the eggs are stiff enough to make sure they are well done. They should have much the consistency of scrambled eggs. No salt is needed, but a little paprika is an improvement. Serve on toast or crackers.