Take a one-half pound box of Italian anchovies, pour off the brine and wash them in vinegar. Keep them in olive oil for two days in a cool place. Drain carefully, open them lengthwise, remove the bones and place between unbuttered slices of bread. With this exception, make as per general rules. These are particularly nice served with Chablis.
Take a pound box of Le Marchand's boneless sardines; remove the sardines carefully, so as not to break them; open each one lengthwise and place the halves on a fine wire broiler; broil quickly on each side; when cold trim off the tails and squeeze a little lemon juice over them. If the unsalted butter is used, it would be well to sprinkle a little salt over the sardines while hot. Allow two halves to each triangle cut and make as per general directions.
Sardines can be used without broiling but are not so nice.
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