Boil some eggs hard; remove shells, and cut the eggs oblong. Take out yolks, and cream, or mash fine.
Then take sardells, and remove the backbone; mash fine, and mix with the yolks of eggs and a little red pepper, and fill the whites of eggs with the mixture.
They are fine for an appetizer.
Sardells are a small fish from three to four inches long, and come in small kegs, like mackerel.
Attributed to Jennie Martin Hershberger, Tiffin, Ohio.