Home › The Waldorf Kitchen › Sardines in Eggs

Sardines in Eggs

Skin and bone ten or a dozen sardines and place them in a mortar, remove the shells from an equal number of hard-boiled eggs, cut them in pieces crosswise, put the yolks in the mortar with the sardines, adding at the same time a little chopped parsley, salt, pepper and one-tablespoonful of butter; pound all together, fill the whites of the eggs with the above mixture, stick them together like whole eggs, arrange them on a dish with watercress between them and serve.

Beef Marrow on Toast Take some large pieces of marrow and put them in a saucepan of well salted boiling water, and let them remain for one minute, then drain off the water through a very fine sieve. Take out the marrow, put it on some pieces of toasted bread, place them in the oven, and cook for five minutes. Sprinkle over them chopped parsley, salt and pepper, and serve very hot.