Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/4  ounces        Roquefort cheese
   1      tablespoon    butter
   1      teaspoon      sour cream
   3      slices        white bread
   6      tablespoons   beluga caviar
                        lemon juice

Preparation:

In mixing bowl, blend together Roquefort cheese, butter, and sour cream. Toast bread. Spread toast with Roquefort cheese mixture. Top each canapé with 2 tablespoons caviar. Add a few drops of lemon juice. Cut each canapé into 4 equal strips. Makes 12 canapés. Recipe Source: THE ART OF FRENCH COOKING by Fernande Garvin