6 hard boiled eggs
1/4 ox. can sardines
1 tablespoon butter
4 tablespoons milk
1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon lemon juice
1/2 cut tomato sauce

Shell eggs—cut an even slice from each end of every egg.   then cut them in half lengthwise.  Remove and mash yolks, add sardines, that have been boned and mashed, salt, pepper, butter, milk and lemon juice.  Mix well and heap high in hollow of whites.  Set on tin plate, sprinkle fine bread crumbs over them and place in moderate oven for 6 minutes.  Serve with rich heavy tomato sauce.