Sardines in Egg a la Martel / Sardines en C Eufs a la Martel

Step 1. season it with some pepper and salt and flavor it with lemon juice. Cut six round pieces of bread with a large biscuit cutter and spread

Step 2. it heavily with the yolks and decorate it all around with narrow

Step 3. half-moons of truffles, one joining the other. With a small cutter cut the center out of the sandwiches, (space for the egg to rest in)

Step 4. and scallop the half white of eggs all around. Stand one egg on

Step 5. each sandwich and fill with the sardines. Stir two spoons of butter to a cream and color half of it with finely chopped parsley

Step 6. and the other half with some butter coloring. With a fancy tube

Step 7. make a rose on each, three green and three yellow. Arrange the

Step 8. eggs on a platter in the form of a ring with parsley in the center. Serve as an appetizer before the soup.

Step 9. Sardine Filling. Four sardines, one teaspoon of anchovy

Step 10. paste, two tablespoons of whipped cream, cayenne pepper and salt.

Step 11. Skin and bone the sardines; stir them to a mousse, adding the an¬

Step 12. chovy paste, pepper and salt, and last add the cream lightly. Sardine Sandwiches a la Axel Sandwiches de Sardines a l’Axel

Step 13. Cut twelve slices of bread and spread them with butter; bone

Step 14. the sardines and stir them to a paste with two tablespoons of butter,

Step 15. one teaspoon of anchovy paste, a teaspoonful of lemon juice, pepper

Step 16. and salt. Spread six slices of bread with this sardine mixture and M RS. E RI CS SO N H AM MO ND’S C OO K B OO K 25

Step 17. put the other buttered slices of bread on the top of each; trim all

Step 18. around and cut them in triangles. Arrange them on a platter in

Step 19. the form of a ring with the point up and the wide part down, and

Step 20. in the center of this put some water cress. These sandwiches can