CANAPÉS OF CAVIARE
Cut very light bread into slices quarter of an inch thick, then into rounds or squares two inches across. Sauté them in butter on one side. When they are cold spread them with a thin covering of caviare moistened with a little oil and lemon juice. Place on the top of each one a very thin slice of lemon.
Caviare is the fermented roe of the sturgeon. It is a dish much esteemed in Russia, but the taste for it is not very general in other countries, so discretion should be used in serving it.
It comes in small jars and can be obtained at grocers’.