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Canapes of Caviare

Cut out from sandwich bread six pieces one-third of an inch thick and one and a half inches square. Toast them to a good golden colour. Neatly trim the crust, then evenly spread over one teaspoon Russian caviare on each toast. Hash very finely one cold hard-boiled egg. Mix it thoroughly with one teaspoon very finely chopped parsley, one teaspoon finely chopped sound onion. Spread this over each toast, evenly divided. Dress on a dish with a folded napkin, decorate with six quarters of lemon and parsley and serve.