Source: Vintage Recipes from Amy Vanderbilt's Complete Cookbook (c. 1961)
2 (3 1/4 oz. cans skinless, boneless sardines
1 cp cream-style cottage cheese
1 clove garlic, peeled and grated
2 tbsp grated onion
1/2 tsp salt
1/4 tsp celery salt
2 tbsp Worcestershire sauce
6 drops Tabasco sauce
2 tbsp lemon juice
1 tbsp cognac
1 - Drain sardines.
2 - Mash and flake with a fork.
3 - Mix with remaining ingredients, blending thoroughly.
4 - Let stand at room temperature 30 minutes or so to blend flavors.
5 - Chill.
6 - Spread on hot buttered toast strips, on thin rounds of French
bread, or on crackers.
Makes about 2 1/4 cups.