Cut the bread about one-quarter of an inch thick and two inches square (or round), and toast it.
After the bread 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.
Serve with quarters of lemon.
Take roe of any fish, remove skin, salt; set aside over night.
Next day beat roe apart, pour boiling water over it and stir; when roe is white, pour off the water and let drain; then put in pan with two tablespoons of oil and salt, pepper, a little vinegar, and mix well.
Let stand refrigerated a few days before using.
NOTE: This caviar may be substituted in all recipes for the Russian caviar or domestic caviar may be procured in some shops.