Recipes > Appetizers > Sardine Savories

Sardine Savories


  • sardines
  • 1 hard boiled egg
  • brown bread
  • parsley


Cut the brown bread into strips and butter them. Remove the skin and the bones from the sardines and lay one fish on each finger of the bread. Chop the white of the egg into fine pieces and rub the yolk through a strainer. Chop the parsley very fine and decorate each sardine with layers of the white, the yolk and the chopped parsley. Season with pepper and salt.


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The Suffrage Cook Book (1915).

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