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Canape of Smoked Salmon

Cut out from a stale sandwich loaf of bread six slices quarter of an inch thick, then cut each into two-inch square pieces. Toast them to a nice golden colour and lightly butter; cover them with very thin slices of smoked salmon, nicely trim, dress on a side dish with a folded napkin, decorate with a little parsley greens, six quarters lemon and a hard-boiled egg, finely chopped; sprinkle this over them and serve.