Page:The Up-to-Date Sandwich Book.djvu/183

 sprinkle with grated Parmesan cheese; place in a hot oven until a golden brown. Serve hot.

SARDINE CANAPES

Pound boneless and skinless sardines to a paste; moisten with a little olive oil, and a dash of lemon juice; spread mixture on thin rounds of toasted bread. Arrange leaves of watercress around the edge and put finely chopped hard-boiled egg in the centre.

SARDINE CANAPES NO. 2

Take a box of sardines, remove bone and skin, rub to a paste with three ounces of fresh butter, and gradually add four tablespoonfuls of thick cream, until a paste is formed. Spread the paste over toasted rounds of white bread; sprinkle chopped olives over the whole.

SARDELLEN CANAPES

Toast a thin biscuit cracker and lightly butter. Put a slice of hard-boiled egg in the centre and coil one well cleaned sardellen around the egg. Garnish with a slice of lemon.