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(Appetizers) - (The International Jewish Cook Book)

Cut the bread about one-quarter of an inch thick and two inches square
(or round), and after it is toasted spread over each slice a teaspoon of
ice cold caviar. Mix one teaspoon of chopped onion and one teaspoon
chopped parsley; spread the mixture over the caviar and serve with
quarters of lemon.

Other Recipes

Caviar Canapes

Season the caviar with onion and a very little lemon juice; spread over

a round or square canapé, put chopped onion around the edge, garnish the

top with a hard-boiled egg; place on paper mats and send at once to the

table. These are used as first course at lunch or dinner.

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