Sardine Eggs

For each egg to be used, allow two sardines. Boil the eggs
hard and take out the yolk carefully, without breaking the whites
Scald the sardines, season with salt, cayenne and lemon juice;
chop very small and then pound with butter and yolks of eggs.
Fill the boiled whites of eggs with this mixture; press together
and serve, when perfectly cold, on lettuce leaves coated with apple
jelly.