Description Edit

This recipe came from an estate sale. I obtained it when I purchased the family collection from the Gonzales Estate in Crandall, Texas in 1980.

Ingredients Edit

Directions Edit

  1. Grind sardines, ⅓ of the ham and a small piece of crust less bread soaked in milk and squeezed dry then mix with butter until creamy then cut remaining ham, cheese, olives and pepper in small cubes and mix with the prepared paste.
  2. Refrigerate.
  3. During this time cut the heels of the baguette and take the soft bread inside out leaving about half an inch of bread below the crust then fill with the refrigerated paste and return to refrigerator overnight.
  4. Cut with a very sharp knife in thin slices about half an inch thick when ready to serve.
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