Catholic Recipe: Deviled Sardines
Individual servings of this deviled sardines are in large scallop or clam shells for a beautiful presentation.
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