Recipes > Appetizers > Sardine Canapés

Sardine Canapés


  • stale bread
  • 6 sardines
  • 2 tablespoons of lemon juice
  • a few drops of Worcestershire sauce
  • dash of pepper
  • 2 teaspoons of chopped parsley
  • 4 tablespoons of creamed butter
  • whites of hard-boiled eggs, finely chopped
  • shredded olives


Toast lightly diamond-shaped slices of stale bread and spread with a sardine mixture made as follows:

Skin and bone the sardines, put them in a bowl and run to a paste with a silver spoon. Add lemon juice, Worcestershire sauce, pepper, chopped parsley and creamed butter. Garnish with a border of whites of hard-boiled eggs, finely chopped, and on top scatter shredded olives.


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The International Jewish Cook Book (1919).

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