1 can of caviar
1 tablespoonful of lemon juice
1 teaspoonful of onion juice
Bread for toast according to the number to be served.
Spread the caviar on round pieces of toast. Then spread on this the yolk of the egg which has been hard boiled and run through a sieve. Season with the lemon and the onion juice, although the latter is a matter of personal taste and should be used at the discretion of the individual. Trim the edges with the grated white of the egg and garnish with small pieces of tomato.
From Favorite Recipes of Famous Women by Florence Stratton, Harper and Bros, NY 1925.