TWO SARDINE RECIPES

Press, Volume CVI, Issue 31236, 7 December 1966, Page 2

TWO SARDINE RECIPES

(Bv

CELIA TIMMS)

In most families there are one or more members who are partial to sardines. Here are two tasty sardine recipes, one for a family meal and the other for a party. JELLIED SARDINE LOAF Ingredients: 2,4 oz. tins of sardines 3 dessertspoons gelatine 3J cups tomato juice 1 dessertspoon horseradish (if possible) 2 tablespoons lemon juice 1 dessertspoon grated onion li teaspoons salt 3ozs. cottage cheese i cup chopped celery.

Method: Soften the gelatine in one cup of the tomato juice and stir over low heat until gelatine is dissolved. Add the horseradish, lemon juice, onion and salt. Pour a thin layer over the base of a previously wetted loaf tin and allow to set firmly. Drain the oil from one tin of sardines and arrange the fish on jellied layer. Carefully pour half of the remaining tomato liquid over the sardines and chill until set. Drain and mash the second tin of sardines and when the remaining tomato liquid resembles the consistency of egg-white, add the mashed fish to it and mix well. Add cottage cheese and celery and pour into tin. Chill until set and firm. LEMON SARDINE COCKTAIL Ingredients: 6 equal sized lemons 1 large tin sardines in tomato sauce or if unobtainable, herrings in tomato sauce. 5 ozs. butter 1 teaspoon mustard 2 teaspoons paprika Paper-thin slices of brown bread and butter.

Method: Cut a slice off the stalk end of the ripe lemons, then spoon out the pulp. Chop it, removing pips and pith, and set aside. Remove sardines or herrings from tin and mash well. Cream the but-

ter until soft then add to sardines and blend thoroughly, add mustard, lemon pulp and juice and one teaspoon of the paprika. Mix thoroughly and stuff the lemons with the mixture. Place in refrigerator for at least an hour. When ready to serve stand the stuffed lemons in egg cups or glasses and serve with the bread and butter dusted with paprika.