ingredients
12 large sardines
1 hard-cooked egg
Pepper
Lemon-juice
Shrimp butter, if desired
1/4 cup mayonnaise or a little Worcestershire sauce, if desired
Salt
Creamed butter, if desired
method
Drain the oil from the fish, remove the skins and pound the fish to a paste with a little salt, pepper and lemon-juice. Use
between thin buttered slices of bread.
Shrimp butter may be mixed with the sardine paste and the flavor may be varied by the addition of Worcestershire sauce or mayonnaise or both.
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