Eggs and Caviar Canapes

Cut a French roll into slices of moderate thickness and butter them; spread over
each a layer of Russian caviar and squeeze over a little lemon juice. Boil some eggs
till hard and when cold peel and cut into slices; lay a slice of egg on each slice of
roll and press them slightly together. Put the canapes on a dish with a folded napkin
or a dish-paper, garnish them with green parsley and serve. A very small quantity
of finely minced parsley strewn over the tops of the eggs will be found an improvement.