Sardellen Appetizer No. 2

Rate this recipe

Preparation info

    • Difficulty


Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

  • About


  • ¼ lb. Sardellen
  • 12 small slices fresh rye bread or toast
  • ¼ lb. fresh butter, (scant)
  • ¼ teaspoon parsley, chopped fine
  • 2 hard cooked eggs


Soak sardellen in cold water 4 hours, remove bones. Take equal parts of sardellen and fresh butter, creamed. Chop sardellen fine, mix with the butter, add the parsley and spread on fresh rye bread or toast. Separate egg, chop white fine and rice the yolk and decorate sandwiches with alternate rows; or

Soak one-half pound sardellen, bone and mash them and add two tablespoons Neufchatel cheese, two tablespoons sweet butter, a little grated onion, a pinch cayenne pepper. Spread on thin slices of toast.