Instructions: Cut tops off lemons and scoop out well. See that lemons stand on plate by cutting off bottom. Place butter and sardine oil in sauce pan. Cook with onion and green pepper. When cool, add celery, mayonnaise, cut up sardines and hard-boiled egg. Mix well and stuff individual lemons. Place enough mayonnaise on top to round off lemon. Place a sprig of parsley on top.

Chill. Serve with melba toast.

Serves 6

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.