Sardellen Appetizer No. 2 from The Settlement Cook Book by Lizzie Black Kander
Soak sardellen in cold water 4 hours, remove bones. Take equal parts of sardellen and fresh butter, creamed. Chop sardellen fine, mix with the butter, add the parsley and spread on fresh rye bread ...
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Cooking tools:
- Potato ricer
- Egg separator
- Chef's knife
- Cutting board
- Mixing bowl
- Fork
- Spoon
- Toaster
- Offset spatula
- Plate
- Refrigerator
Ingredients
- 2 hard cooked eggs
- ¼ teaspoon parsley, chopped fine
- ¼ lb. fresh butter, (scant)
- 12 small slices fresh rye bread or toast
- ¼ lb. Sardellen
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