Norway sardine cookbook : more than 50 novel, outstanding sardine recipes and unique food ideas originated by America's leading chefs and gourmets. 47 p. circa 1940s

Item [30] promotes Norwegian sardines. Created by Ernest Treyvaud, executive chef, Waldorf-Astoria, New York; Lucien Toucas, executive chef, Hotel Astor, New York; Joseph Castaybert, executive chef, St. Regis, New York; and other leading chefs and gourmets; and compield and edited by Ted Saucier. Includes foreward describing species of salmon found only off Norwegian coast and two varieties, brisling and sild, used in canning; sardine recipes; and illustrations of three chefs who created booklet and serving suggestions. Some recipes use wine or beer as an ingredient. Sample recipes: Norway sardines Parisienne, hot deviled Norway sardines, and Norway sardines orientale.