1 can boneless and skinless sardines

6 rounds of bread toasted on one side

4 drops Worcestershire

Juice 1/2 lemon

Cayenne

1/4 teaspoon English mustard

6 rings of stuffed olives

Hard cooked egg white chopped very fine

Hard cooked egg yolk pressed through a sieve

Rub sardines, Worcestershire, lemon juice, cayenne and mustard to a paste. Place a thin layer of this paste on the untoasted side of the bread. On the outer edge of the bread place a ring of the chopped egg white and just inside that place a round of the grated yolk. In the center place a round of stuffed olive. This makes a very tasty first course for a dinner where a fish course is not being served.