Salads, sandwiches, and savouries

Sardine Egge. — Halve' four hard-boiled eggs lengthways, remove the yolks and pound these with four cleansed and l)one<l sardines, a dessert- spoonful of minced parsley, loz, of butter, and salt and pepper to tasle. When quite smooth, fill up the egg whites with this mixture, rounding it dome-fashion with a hot wet knife, and serve garnished with either small cress or picked water- cress, seasoned with oil and vinegar. These eggs can be varied according to the filling. For instance, if the hard-boiled egg yolk is mixed with 2oz. or 3oz. of maitre d’hotel butter, they are known as oeufs d la Benedictine; if mixed with ham butter, as oeufs au jambon; with watercress butter, as oeufs d la Gasconne; with shrimp paste, as oeufs d la Normande, and so on. In short any nice farce or mince to taste can be served in this way. Sardines en Fritot. — Cleanst.' and dry the fish well, roll lightly in flour, or dip them in good frying batter as you choose, and fry till j^erfectly crisp. Drain and seiwe very hot on fingers of fried bread dusted with grated Parmesan and coralline pepper. Sardine Omelet. — Make a savoury omelet in the usual way, frying it, however, in two tablespoonfuls of oil instead of butter, and when this is ready for dishing lay in the sardine filling, season this with a little lemon juice, or chilli vinegar, and dish at once. For the filling (fora three or four egg omelet) wash and bone two or three sardines, cut them into half inch lengths and dust lightly with coral- line pepper, and if liked a little grated Parmesan cheese. SAVOURIES. 63 Sardines en Papillotes. — Cleanse the fish as for devilled sardines, and lay each in a heart-shaped piece of white paper (previously well oiled), with a teaspoonful of d’Uxelles mince (mushrooms, jjarsley, chives, &c., minced and fried in butter or oil), and a little cold and thick brown sauce (espagnole for choice) ; roll up the edges of the paper to keep in the sauce, &c., and set it in the oven till the papers puff out. Serve very hot. Sardines, Petites BoucJiees de. — Have ready some tiny cases either of fried bread, puff, cheese, or anchovy pastry, and fill with the following : Pound two or three cleansed sardines with pepper, salt, a few drops of chilli vinegar, and enough cheese to bring it to the consistency of buttered crab, then stir into this some lightly minced oysters, and serve garnished with sieved hard-boiled yolk of egg and coralbne pepper. Another version of this, known as houchees de sardines en caviar, is made by boning, chopping, and pounding some sardines with dried parsley, a tiny clove of shallot, cayenne, salt, lemon juice, and a little salad oil. Fill some oval crou- stades vdth this mixture, and serve garnished with hard-boiled and sieved egg yolk and coradline pepper. It is not easy to give the proportions for this, as the mixture must be worked up to the taste of caviar, to which it bears a most marked resemblance. Anchovies may be used if preferred. Sardines en Tartines. — Cleanse and bone five or six sardines and pound them with a washed, boned, and minced anchovy, loz. of butter, a dust each of cayenne, mace, and salt, and a drop or two of lemon «4 SALADS, SANDWICHES, &c. j