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Toast lightly diamond-shaped slices of stale bread and spread with a sardine mixture made as follows:

  1. Skin and bone six sardines, put them in a bowl and run to a paste with a spoon.
  2. Add two tablespoons of lemon juice, a few drops of Worcestershire sauce, a dash of pepper, two teaspoons of chopped parsley and four tablespoons of creamed butter.
  3. Garnish with a border of whites of hard-boiled eggs, finely chopped, and on top scatter shredded olives.

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For serving at the beginning of dinner and giving a zest to the appetite, canapés are extremely useful. They may be either hot or cold and made of anything that can be utilized for a sandwich filling. The foundation bread should be two days old and may be toasted or fried crouton fashion. The nicest way is to butter it lightly, then set it in a hot oven to brown delicately, or fry in hot fat.
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