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GRILLED SARDINES

In a mixing bowl cream the butter with the onion, garlic,  lemon juice, Worcestershire sauce, salt and pepper.  Transfer the mixture to a piece of wax paper and roll up into a cylinder about 3/4-to 1-inch in diameter.  Twist the paper at both ends to seal.  Refrigerate until firm.  Grill the sardines over hot charcoal for 5 minutes per side.  Slice the butter into 6 rounds and serve 1 round with each portion.
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36 sardines, cleaned
1 cup unsalted butter, softened
1 onion, minced
4 garlic cloves, minced
2 tbsp fresh lemon juice
1/4 tsp Worcestershire sauce
3 tbsp grain mustard
salt, pepper
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20
mn
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10
mn
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Ile-de-France
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Appetizers
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Gros-Plant
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