Peel half a dozen small onions, make a little hole in the middle of each, and fill it with butter. Then bake in a covered pan for an hour. Let them get quite cold and then slice carefully, adding six minced sardines - which must be thoroughly cleaned from oil, bones, and skin - and six hard-boiled eggs cut in slices. Sprinkle freely with pepper, salt, and chopped parsley, and add a dressing composed of tarragon vinegar, lemon juice and olive oil.

This salad is served very cold with slices of toast.