Caviar with Eggs

Cut off from stale French rolls some slices about a third of an inch thick; spread
on them anchovy butter or fry them lightly in butter. Spread over each slice a
thick layer of caviar, then squeeze over a little lemon juice and add a seasoning of
salt and pepper. Have prepared some hard boiled eggs, peel them and cut them
into slices, using a very sharp knife; lay the slices of egg, one on each side of the
bread, and serve on a dish on which has been laid an ornamental paper. A bit of
chopped mustard and cress salad spread over the caviar is an improvement.