Indian Sandwiches
Take two sardines, remove skin and bones, put them into mortar and pound fine; add a teaspoonful of anchovy paste, a dash of salt and red pepper and the hard-boiled yolks of six eggs, rubbed smooth; stir two tablespoonfuls of olive oil into the mixture at the last. Cut bread into slices about half an inch thick, remove crusts, then cut into crescent-shaped pieces, toast, butter and cover with the mixture, serve at once.