Drain and skin large sardines, spread with the paste, broil, and
serve on toast with a border of broiled tomatoes.
CURRIED SARDINES--II
Mix together a teaspoonful each of sugar
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and curry powder, add a cupful of cream and the juice of half a
lemon, bring to the boiling point, add a dozen sardines, and heat
thoroughly. Serve on toast with fried apple and sliced fried onion.
DEVILLED SARDINES
Skin, split and bone a dozen sardines. Season with salt, pepper,
lemon-juice, and made mustard. Let stand for an hour in the seasoning.
Broil and serve on toast, garnishing with lemon and parsley.
SARDINES A LA MAITRE D'HOTEL
Skin large sardines, arrange on fingers of buttered toast, and
heat in the oven. Add to one cupful of Cream Sauce a tablespoonful
of grated onion, a teaspoonful of minced parsley, salt and pepper
to season, and a tablespoonful of vinegar. Pour over the fish and
serve.
SARDINES A LA PIEDMONT
Skin a dozen sardines and put in the oven to heat. Put into a saucepan
the yolks of four eggs well beaten with one teaspoonful each of
malt vinegar, tarragon vinegar, and made mustard. Add a pinch of
salt, and a tablespoonful of butter. Stir until thick,
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but do not boil.
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