Cold Entree Recipe

MRS. FRANK DUGGAN.



An entree that supplies the want of fish for luncheon. Take the contents

of one can of sardines, mince fine with a silver fork removing bits of

bone, the tails, etc., etc., add celery salt, pepper and salt to taste,

a tablespoonful of lemon juice, a quarter teaspoonful Worcester sauce, a

few drops of Harvey's sauce, the same of anchovy sauce. Add a

tablespoonful of capers. Mix the whole thoroughly with a little thick

cream, (sweet), or mayonnaise. Mould into minature pyramids and serve

on lettuce leaves: further garnish the dish with parsley. One can of

sardines will be sufficient to make four pyramids. Finely chopped celery

may be added before the mayonnaise.

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