SARDINE IN EGG CUPS
Cut hard-boiled eggs in halves crosswise and take out the yolks. Cut
a thin slice off the bottom of each cup. Rub the yolks to a smooth
paste with olive-oil and add half a dozen sardines skinned, boned,
and mashed. Season with salt, pepper, mustard and lemon-juice, fill
the egg cups, and serve on lettuce leaves with French or Mayonnaise
dressing.
SARDINE EGG CUPS A LA BEARNAISE
Prepare according to directions given in the preceding recipe.
Heat in a double-boiler, or in the oven, being careful to keep dry.
Pour over a Bearnaise Sauce and serve hot.
SARDINES A LA CAMBRIDGE
Boil and chop a peck of spinach. Add one
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cupful of fresh bread crumbs and four tablespoonfuls of melted
butter. Mix thoroughly and add a dozen skinned and boned sardines
pounded to a paste. Heat thoroughly, adding stock or water if needed.
Put on a platter, shape into a mound, lay sardines on top and garnish
with sliced hard-boiled eggs and lemon.
SARDINE RAREBIT
Toast strips of bread, lay a broiled sardine on each, and keep
warm. Melt one tablespoonful of butter, add two tablespoonfuls
of grated cheese, and gradually, as the cheese melts, the yolk of
an egg beaten smooth with one fourth of a cupful of cream.
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