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Sardines, Canapees Of

Take some slices of bread, and cut them neatly into oval or octagon shapes. Toast them slightly, or fry them in oil or butter till they are of a nice yellow colour. Take some sardines, and strip them from the bones. Lay one-half of them aside, and pound the other to a smooth paste with the yolks of three or four hard-boiled eggs and some butter. Add mustard, pepper, chives, minced parsley, tarragon, and a little vinegar. When these ingredients are thoroughly incorporated, spread the paste over the prepared slice of roll. On the top lay the other half of the sardines, cut into small strips; and place on each croquette little slices of pickled gherkins, and here and there a shelled prawn.