1919 - The International Jewish Cookbook

Sardine Canapes

DDV CULINARY

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.