Canapes of Sardines

Ingredients

• twelve sardines
• two ounces of creamed butter
• one tablespoonful of Worcestershire sauce
• salt if necessary
• pepper if necessary
• heart-shaped pieces of toast
• small capers
• a small olive (Pimola)

Method

1. 1

   Rub sardines through a wire sieve into a bowl.

2. 2

   Mix with creamed butter and Worcestershire sauce, adding salt and pepper if needed.

3. 3

   Cover heart-shaped toast with this mixture, border with small capers, and place a small olive in the center.

As published

This recipe was extracted from Louis' every woman's cook book (1910) by Louis Muckensturm, page 1. The excerpt below is the record exactly as published.

CANAPES OF SARDINES ^ Rub twelve sardines through a wire sieve, and put them in a small bowl. Mix with them two ounces of creamed butter, and then add one tablespoonful of Worcestershire sauce. Add salt and pepper if necessary. With this preparation cover heart-shaped pieces of toast about one-eighth of an inch thick. Put small capers around the edges to form a border, and put a small olive (Pimola)

Cook this with the app: pantry check, scaling, and the assistant.