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Canapes, Souvaroff

Cut from a loaf of sandwich bread six round pieces quarter-inch thick and two and a half inches in diameter; toast to a nice golden colour, lightly butter, then spread a teaspoon Russian caviare over each toast. Finely chop up the whites of two hard-boiled eggs, evenly sprinkle them over the six round pieces, then arrange one anchovy in oil, ringshape, on the centre of each, fill the inside of the anchovy ring with a little freshly chopped parsley, dress on a side dish, decorate with a little parsley greens, six quarters lemon and serve.