PILCHERS
Take the sardines carefully from the box, skin and bone them and lay on brown wrapping paper until ready to use. Cut strips of bread a little longer and a little wider than the sardines, removing all crusts. Fry these in olive-oil a delicate brown. Lay a sardine on each piece and put in the oven until heated through. When ready to serve sprinkle each one with grated parmesan cheese and lay a thin slice of pimiento on top.