Canapes of Sardines

Bone six or eight sardines, put half of them in a mortar with the hard-boiled
yolks of three eggs and pound them, mixing in by degrees sufficient butter to make
a firm paste. Season the mixture with a small quantity of finely-chopped parsley,
chives and tarragon, mustard, pepper and a small quantity of vinegar. Rub all the
ingredients together until quite smooth. Cut slices of bread into oval-shaped pieces,
and fry them in butter until well browned, but not too dark a color. When fried
drain and spread over with the sardine mixture. Arrange the slices on a dish over
which has been spread an ornamental dish-paper or a folded napkin. Cut a few more
sardines into small fillets, lay them on the canapes with very small slices of pickled
gherkins and a few shelled prawns. This is a very pretty dish and simple in construction.