International Netrestaurant

Tomato Sarda

Cut (with a pointed knife) a coneformed opening from the top of the tomatoes. Take out the seeds with a teaspoon. Mince the eggs and mix them with the sardines and the butter. Add a tablespoon of lemonjuice, pepper and salt. Stir thoroughly and refill the tomatoes with the mixture. Put a little sprig of parsley on top.