Hard-cook the number of eggs required. Remove the shelves and cut into quarters. Take out the yolks (leave the white quarters intact. To every six eggs, mix into the yolks a half teaspoonful of anchovy paste and a teaspoonful of butter. Work until completely smooth. Season with salt, pepper, and a dash of cayenne pepper. Fill the white quarters of the eggs with this paste and reshape to original form. Serve on a bed of crisp young lettuce leaves or watercress.