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Cold Fish with Cold Hollandaise Sauce

Arrange slices of any cold boiled fish on a platter, Cover them with slices of hard-cooked eggs which have been seasoned with salt and pepper. Remove the bones and rub two or three sardines to a smooth paste. Add them to any left-over Hollandaise sauce (see page 72). When ready to serve pour the sauce over the fish and sprinkle a few chopped capers over all.