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Sardine Toasts, Devilled

Prepare six lightly buttered toasts. Place two medium, split sardines over each toast. Spread a very little French mustard over the sardines. Dredge over a tablespoon bread crumbs; divide a tablespoon butter over the top; place on a tin and set in the oven for five minutes. Remove, and serve in a dish with a folded napkin, and with six "quarters" of lemon around the dish.