SARDINE STAND-BYS

Dominion, Volume 29, Issue 225, 19 June 1936, Page 5

SARDINE STAND-BYS

Have Several Tins in the Pantry

It is a good idea to keep one or two tins of sardines iu the store cupboard for they will prove a real stand-by in some catering emergency.

They are excellent on toast for breakfast as well as for the savoury course at dinner. They form an admirable basis for a simple hors-d’oeuv-res dish. Boned, skinned, and flaked they give piquancy to savoury omelettes and help to make a delicious main dish for a light slipper when pounded with the yolks of hard-boiled eggs, seasoned with herbs, salt and pepper, and returned to the egg-white cases which have been arranged on a bed of salad. Garnish this dish with prepared shrimps and slices of tomato—and there will be a demand for its early repetition. To make a sardine and ham savoury fry fingers of bread in butter until golden brown on both sides. Slice some tomatoes and toss them in the butter. Cut thin slices of ham to the same size as the bread fingers and toss these also,. in butter. Prepare the sardines and heat them through. Place the slices of ham on the bread, add a slice of tomato to each, top with a sardine,, sprinkle with grated Parmesan cheese and brown in the oven. Sardine scramble: For a light luncheon dish try this: Allow two eggs for each person, scramble them in butter in the usual way, adding enough flaked sardines to give a good flavour. When the eggs are just set, remove the pan from the stove and whisk in a tablespoon of cream for every two eggs, season and quickly divide the mixture on to rounds of hot buttered toast.