MONTEREY SALAD
(
Salads) - (
The International Jewish Cook Book)
Select fine lemons, wipe carefully, scoop out the pulp, remove the tough
inner skin and seeds, and to the rest add one box of boneless sardines,
finely chopped, one teaspoon of French mustard, two hard-boiled eggs
chopped, some tabasco sauce, and mayonnaise. Fill each cup with the
mixture. Cut a small slice from the bottom of the lemon, so that it will
stand firmly. Garnish with chopped egg and chopped parsley, and serve on
lettuce leaves.
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