Reference > Farmer's Cookbook > RECIPES FOR THE CHAFING-DISH > Creamed Sardines
  Sardines with Anchovy Sauce Welsh Rarebit I  
CONTENTS · BIBLIOGRAPHIC RECORD

Creamed Sardines

Drain from oil one small box sardines, remove backbones from fish, then mash. Melt one-fourth cup butter, add one-fourth cup soft stale bread crumbs, and one cup cream. When thoroughly heated add two “hard-boiled” eggs finely chopped, the sardines, salt, pepper, and paprika to taste. Serve on pieces of toasted bread.


CONTENTS · BIBLIOGRAPHIC RECORD
  Sardines with Anchovy Sauce Welsh Rarebit I  
 
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