Garnish with slices of lemon and parsley.
=Caviare Sandwich Rolls.= To each two tablespoonfuls of caviare add ten drops of onion juice and a few drops of lemon juice, and mix together thoroughly.

Remove the crust from a fresh, moist loaf of bread, cut in thin slices, spread each slice very delicately with butter and the caviare mixture, roll up in a roll and tie with ribbon one-fourth an inch wide, or pin with Chinese toothpicks.

The bread should not be more than twelve hours old.

If fear be lest the bread will not be sufficiently moist to roll, wrap the loaf, when taken from the oven, in a damp cloth and then in a dry one; keep in this fashion until ready for use.
=Russian Sandwiches.= Slightly butter thin slices of bread; moisten fine-chopped olives with mayonnaise dressing and spread upon the buttered slices; spread other slices with Neufchatel, or any cream cheese, and press together in pairs.
=Mushroom-and-Lobster Sandwiches.= Saute the caps of half a pound of mushrooms in a little butter about five minutes, adding half a sliced onion if desired.

Cover with highly seasoned stock and let simmer until very tender; chop and press through a sieve, and, if very moist, reduce to the consistency of a thick puree.
Add an equal quantity of lobster meat pounded smooth in a mortar.