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Canapes of Smoked Salmon

Fry in clarified butter some fingers of bread, two and one-half inches long, one and one-half inches wide and one-fourth inch thick; when lightly browned drain them and leave them until cold. Mask the pieces of bread with anchovy butter, place some thin slices of smoked salmon on each, sprinkle over some chopped hard-boiled egg and parsley and serve.