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Brown a spoon of flour in heated fat, add a quantity of hot fish stock and a few sardellen chopped fine, which you have previously washed in cold water, also a finely-chopped onion.
This is also very good for sandwiches. Boil eggs hard. Cut slice off the end, so that the egg will stand firm. Dip egg in French dressing, then with a pastry bag arrange sardellen butter on the top of egg. Have ready small squares of toasted bread, spread with a thin layer of sardellen butter, on which to stand the eggs.
When cold; remove the shells carefully, cut the eggs in half lengthwise and butter slightly. Lay one or two sardellen or appetite silds on one half of the egg and press the one half gently on the other half which has the sardellen. The egg must appear whole. Now tie lengthwise and across with the narrowest, various colored ribbons you can find.
They applaud their favorite stout, blond, German comedienne as she romps through the acts of a sprightly German comedy, and after the play they go to their favorite Wein-stube around the corner. There they have sardellen and cheese sandwiches and a great deal of beer, and for one charmed evening Frau Knapf forgets all about the insides of geese and the thickening for gravies, and is happy.
Bone the next morning, put in cloth and press until dry; chop very fine, almost to a paste; take one-half pound sweet butter, stir to a cream and add the sardellen. Serve on toasted cracker or bread. Sprinkle with the grated yellow and grated white of egg. Hard boil eggs, drop into cold water, remove shells, cut each in half lengthwise. Turn out yolks into a bowl.
Caviar, mixed with some finely chopped onion, pepper and lemon juice, may be used instead of the sardellen butter, but mayonnaise must be used over the caviar. Take six hard-boiled eggs, cut lengthwise, remove yolk and add to same: one dessertspoon of melted butter, Cayenne pepper, salt and chopped parsley. Mash this mixture very fine and refill the whites of the eggs and turn over on platter.
Shape into pyramids, put mayonnaise on the top of the pyramid, and on top of that either a little well-seasoned caviar or some sardellen butter shaped in a pastry bag. Serve on a slice of beets and a lettuce leaf. Take one-quarter pound salted sardellen and soak in water over night.
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