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Lobster Coral

Parsley. Cut eighteen round slices of bread about an inch and a half in diameter and one-eighth of an inch thick, fry in butter, and drain. Stone as many large Spanish olives with a sharp tube cutter; fill with some stiff Tartare sauce; place one in the centre of each croûton, curl an anchovy fillet round it; garnish with finely chopped hard-boiled egg, lobster coral, and sprigs of parsley. Dish up on small hors-d'œuvres dishes, and serve.