Liturgical Year : Recipes : Deviled Sardines

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Catholic Recipe: Deviled Sardines

INGREDIENTS

2 cans (4 ounces each) sardines
1/4 cup butter or margarine
1/2 teaspoon dry mustard
1/4 teaspoon basil
1/2 teaspoon celery seed
1 teaspoon Worcestershire sauce
1/2 cup dry bread crumbs
4 large scallop or clam shells
lemon wedges or chopped chives

Details

Serves: 4
Prep Time: 30 minutes
Difficulty: • • • •
Cost: $$$$
For Ages: 15+
Origin:

Food Categories

Feasts

Michael, Gabriel and Raphael

Individual servings of this deviled sardines are in large scallop or clam shells for a beautiful presentation.

DIRECTIONS

Remove skin and center bones from sardines, if necessary. Drain; mash gently with fork. Cream butter or margarine; add mustard, basil, celery seed, and Worcestershire sauce; blend well; add bread crumbs and sardines. Fill scallop or clam shells with this mixture; arrange in shallow baking dish; place in preheated hot broiling compartment (400°) 3 inches below heat; broil 4 minutes or until golden brown. Serve piping hot with lemon wedges or chopped chives. Makes 4 servings.

Recipe Source: Cook's Blessings, The by Demetria Taylor, Random House, New York, 1965

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