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Eggs and Caviar Canapes

Cut a French roll into slices of moderate thickness and butter them; spread over each a layer of Russian caviar and squeeze over a little lemon juice. Boil some eggs till hard and when cold peel and cut into slices; lay a slice of egg on each slice of roll and press them slightly together. Put the canapes on a dish with a folded napkin or a dish-paper, garnish them with green parsley and serve. A very small quantity of finely minced parsley strewn over the top of the eggs will be found an improvement.