Recipes For Making Sardine Canapes

Sardine Canapes Recipe

Drain the sardines and wipe them with a cloth, to free them from the oil of the can; pick off the skin and divide into fillets if possible. Slice a mild onion, put a layer into a dish long enough to take the fillets, lay the fillets on the onion, alternating the layers, and pour over the fillets a marinade of one part vinegar to four of oil; let stand several hours. When ready to serve drain and dispose the fillets on bits of bread (a little longer and wider than the fillets), spread with butter creamed with a little fine chopped parsley. Push a tiny heart, leaf of lettuce, or sprig of water-cress, under the ends of each fillet.

Sardine Canapes Recipe, No. 2

Substitute sardines, freed from skin and bone, for the anchovies in anchovy purée; spread the sardine purée upon rounds of bread, fried and cooled; pipe with the purée so as to divide into quarters; fill two of these with chopped white of egg and two with sifted yolk of egg, or use chopped gherkin, olives, or pickled beet with either whites or yolks, chopped fine.