| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Appetizers, To post |
6 |
Servings |
INGREDIENTS
| 6 |
|
Lemons |
| 1 1/2 |
tb |
Butter |
| 1 |
cn |
Sardines; reserve oil & cut up |
| 1 |
sm |
Onion; chopped |
| 1 |
|
1" Strip Green Pepper; chopped |
| 1 |
|
Rib Celery; chopped |
| 1/3 |
c |
Mayonnaise; divided |
| 1 |
|
Hard-Boiled Egg; chopped |
| 6 |
|
Sprig Parsley |
|
|
Melba Toast |
INSTRUCTIONS
Cut tops off lemons and scoop out well. See that lemons stand on plate by
cutting off bottom. Place butter and sardine oil in sauce pan. Cook with
onion and green pepper. When cool, add celery, mayonnaise, cut up sardines
and hard-boiled egg. Mix well and stuff individual lemons. Place enough
mayonnaise on top to round off lemon. Place a sprig of parsley on top.
Chill. Serve with melba toast.
Serves 6
Source: "Mountain Measures" -- Junior League of Charleston, WV ed. 1974
billspa@icanect.net
Recipe by: Mrs. Robert W. Lawson, Jr. Posted to MC-Recipe Digest V1 #719 by
Bill Spalding <billspa@icanect.net> on Aug 04, 1997
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