Hollow out the bread slices a little bit on one side with a sharp kitchen knife. Pour in a slice of mozzarella and 2 anchovy fillets.
Heat the milk in a small saucepan. When it is lukewarm, wet the slices with it, turn them in flour on the other side and coat them with the beaten egg.
Roast the slices in enough lard and turn them frequently to the other side so they do not burn. Bring to the table very hot.
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