Sardines on Fingers of Bread
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INGREDIENTS 4 thin slices white bread 2 tins skinless and boneless sardines Lemon juice Minced parsley Remove the crusts from the slices of bread. Cut each slice into 3 long pieces. Toast. These are the "fingers." Place the sardines, either whole or split lengthwise into halves, on the "fingers." Squeeze lemon juice sparingly on each, and sprinkle with minced parsley and serve. NOTE: You may toast the "fingers" if you like. But the great pianist Artur Rubenstein swears that nothing is a good as sardines on plain untoasted "fingers" of bread, the sardine oil soaking into the soft white bread. Try it either way, and you make the decision.