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• Gruyère: create a cream by melting the cheese in a bain-marie with milk.. Add 4 anchovies in the lukewarm cream by blending them with an immersion blender.
• Fricassee: in a mixing bowl, beat the egg yolks together with the juice of half a lemon and a pinch of salt and pepper. Continue stirring quickly by cooking in a bain-marie in simmering, steaming water until it starts to thicken. Take care not to tear or cook the egg, stirring it constantly to create a smooth and even sauce.
• Bread: toast bread on a hot plate or in a toaster. 

Plating: 
Fill the toasted bread with the lukewarm Gruyère cream and lettuce seasoned with fricassee sauce.