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Caviar with Eggs

Cut off from stale French rolls some slices about a third of an inch thick; spread on them anchovy butter or fry them lightly in butter. Spread over each slice a thick layer of caviar, then squeeze over a little lemon juice and add a seasoning of salt and pepper. Have prepared some hard boiled eggs, peel them and cut them into slices, using a very sharp knife; lay the slices of egg, one on each side of the bread, and serve on a dish on which has been laid an ornamental paper. A bit of chopped mustard and cress salad spread over the caviar is an improvement.