• 4 to 6 lemons
• 1 ½ T. butter
• 1 tin sardines, drained, reserving oil
• 1 small onion, chopped
• 1” strip green pepper, chopped
• 1 rib celery, chopped
• ½ C. mayonnaise, divided in ½
• 1 hard boiled egg, chopped
• 6 sprigs parsley

Cut tops off lemons and scoop out well. See that lemons stand on plate by cutting a bit off the bottoms. Place butter and sardine oil in sauce pan. Cook with onion and green pepper. When cool, add celery, ½ mayonnaise, cut up sardines and egg. Mix well and stuff individual lemons. Place remainder of mayonnaise on top to round off lemon. Place a sprig of parsley on top. Chill. Serve with melba toast.