Lax on Croûtes or Toast

Lax sur Croûtes


Prepare and fry some croûtes about a quarter of an inch thick as in recipes, and arrange on each some lax which should be first warmed in a little of the oil from the tin; place on the centre of each a saltspoonful of hard boiled yolk of egg which has been rubbed through a sieve, sprinkle a little finely chopped parsley over, dish separately on little dish-papers and glass plates. These may also be served as a savoury, when they should be dished up en couronne.