sprinkle with grated Parmesan cheese; place in a hot oven until a golden brown. Serve hot.
SARDINE CANAPES
Pound boneless and skinless sardines to a paste; moisten with a little olive oil, and a dash of lemon juice; spread mixture on thin rounds of toasted bread. Arrange leaves of watercress around the edge and put finely chopped hard-boiled egg in the centre.
SARDINE CANAPES NO. 2
Take a box of sardines, remove bone and skin, rub to a paste with three ounces of fresh butter, and gradually add four tablespoonfuls of thick cream, until a paste is formed. Spread the paste over toasted rounds of white bread; sprinkle chopped olives over the whole.
SARDELLEN CANAPES
Toast a thin biscuit cracker and lightly butter. Put a slice of hard-boiled egg in the centre and coil one well cleaned sardellen around the egg. Garnish with a slice of lemon.
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