—Lift the sardines carefully out of the box to avoid breaking them, and lay them on a plate; neatly pare off the loose skin, then dress on a radish-dish, and decorate with parsley.
284. Anchovies à l’Huile.
—Take a pint bottle of boned anchovies, drain them on a cloth, then dress them artistically on a radish-dish. Decorate with a hashed, hard-boiled egg and some chopped parsley.
285. Norwegian Anchovies.
—These are considered far superior to the bottled anchovies. On taking them out of the keg they should be placed in cold, fresh water for two hours, then drained, and with the hand split in two along the backbone. Lay them in a small bowl and cover with sweet oil, and use as desired.
286. Saucisson de Lyon.
—Procure a medium-sized, fine saucisson de Lyon, cut twelve very thin slices from it, dress nicely upon a radish-dish, and place a few parsley-leaves in the centre.
287. Mortadella.
—To be served the same as the above ([No. 286]).