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Salmon Toast

Cut as many slices of bread as are required, trim off the crusts, and toast them to a delicate brown; butter them, and lay on each slice a very thin piece of smoked salmon; sprinkle over with pepper, cover with a sheet of buttered paper, and place them in a brisk oven for a few minutes. When very hot, arrange the pieces of toast on a hot dish, on which has been spread a folded napkin, garnish with parsley, and serve.