Sardine Rarebit
Broil the sardines. Toast some narrow strips of bread on one side and place the sardines on the untoasted side. Set in the oven until the sauce is made. For every twenty sardines use the following ingredients: Melt one tablespoon of butter, add two tablespoons of grated cheese, stir until the cheese is melted and add gradually the beaten yolk of an egg mixed with one-fourth of a cup of thin cream. Stir until smooth and thickened; add half a teaspoon of salt, a teaspoon of tabasco sauce, and pour over the sardines, a few spoonfuls to each sardine. Serve at once with quarters of lemon.