Recipe - Marinated Meat

3 cn (4 ounce each) Maine Sardines
Three fourths cup Sour cream
One fourth cup Halfandhalf
One fourth cup Tarragon vinegar
2 tablespoon Lemon juice
2 tablespoon Dry white wine
1 cl Garlic; crushed
One half teaspoon Prepared horseradish
One half teaspoon Salt
One half cup Onion; thinly cut or sliced up
1 cup Cucumber; peeled, slice thin
6 Lettuce cups
Paprika to taste

Drain sardines and arrange in a single layer in a shallow baking dish.
Combine creams, vinegar, lemon juice, wine, garlic, horseradish, and salt.
Separate onion slices into rings. Add onion and cucumber. Mix well and
spread over sardines. Chill overnight. Arrange in lettuce cups and
sprinkle with paprika.

Dave's notes: This tastes good with malt vinegar instead of tarragon
vinegar.

From "Flavor of Maine Sardine Secrets", US Dept. of the Interior, 1968
MM by Dave Sacerdote
Posted to MMRecipes Digest V3 #292

Date: Thu, 24 Oct 1996 11:51:49 PST

From: l.ande.smith@juno.com (Lois Smith)