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(Appetizers) - (The International Jewish Cook Book)

Toast lightly diamond-shaped slices of stale bread and spread with a
sardine mixture made as follows:--Skin and bone six sardines, put them
in a bowl and run to a paste with a silver spoon. Add two tablespoons of
lemon juice, a few drops of Worcestershire sauce, a dash of pepper, two
teaspoons of chopped parsley and four tablespoons of creamed butter.
Garnish with a border of whites of hard-boiled eggs, finely chopped, and
on top scatter shredded olives.

Other Recipes

Sardine Canapes

Remove the skin and pound the sardines to a paste; put a thick layer of

this paste over the top of a round of toasted bread. Cut one gherkin

into very thin slices, arrange them overlapping around the edge; put a

little finely chopped hard-boiled egg in the center, and they are ready

to serve.

Other Recipes

Sardine Canapes

If only sardines happen to be left in the reserve stock and yet

something hot is needed, let the mother show the child how to make that

rather unusual dish, sardine canapes. After removing the bones and

tails, the sardines should be rubbed to a paste and mixed with an equal

quantity of chopped hard-boiled eggs, seasoned with salt and pepper, a

teaspoonful of lemon juice and half a teaspoonful of Worcestershire

sauce. Then she must cut circles of bread, toast or fry them brown in

butter, and spread on the sardine paste. Send to the table immediately,

garnished with circles of the hard-boiled white of egg.

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