Put the sardines on circles of fried or toasted
bread, pour the sauce over, and serve.
STUFFED SARDINES
Drain the oil from large sardines, skin and bone them, and stuff
with chopped mushrooms, fine herbs, and bread crumbs made smooth
with brown stock. Wrap in buttered paper, heat thoroughly in the
oven, unwrap carefully, and serve on a hot dish.
SARDINE SALAD
Drain a dozen large sardines, remove the skin and bone, and lay upon
a bed of lettuce leaves. Sprinkle with hard-boiled eggs, chopped
fine, pour over a French dressing and serve with toasted crackers.
SARDINES IN CRUSTS
Scoop out the crumbs from stale French rolls and toast or fry in
deep fat. Cook together a tablespoonful each of butter and flour, add
a little boiling water, and cook until thick, stirring constantly.
Season with anchovy paste and Worcestershire Sauce, and add drained
and flaked sardines. Reheat, fill the shells, fit on the covers,
and serve with quarters of lemon.
[Page 318]
SARDINE CANAPES
Skin, bone, and mash sardines. Rub to a smooth paste, using melted
butter and lemon-juice, and seasoning with salt and Tabasco Sauce.
Toast small triangles of crustless bread, butter them, spread with
the sardine mixture, heat thoroughly in the oven, and serve piping
hot as a first course at dinner or luncheon.
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