Salmon Toast

Cut as many slices of bread as are required, trim off the crusts, and toast them
to a delicate brown ; butter them, and lay on each slice a very thin piece of smoked
salmon ; sprinkle over with pepper, cover with a sheet of buttered paper, and place
them in a brisk oven for a few minutes. When very hot, arrange the pieces of toast
on a hot dish, on which has been spread a folded napkin, garnish with parsley, and
serve.