Sardines With Chopped Eggs
|Sardines||1 Can (10 oz) (In Mustard)|
|Sardines||2 Can (20 oz) (In Oil)|
|Hard boiled eggs||4|
Place sardines in mustard in small bowl; mash.
Place off center on large serving plate.
Drain sardines in oil; place on plate in fan shape as shown in illustration.
Separate egg yolks and whites; chop each fine.
Mound egg whites on left of sardines to center of plate.
Hold knife in center of plate against egg whites; mound egg yolks on right half of plate.
Place border of parsley around sardines.
Garnish with cancelled lemon slices and strips of lemon peel.