Open the tins of sardines, drain
off the excess oil, and set the tins in the middle of a lovely, long platter. Halve the baguette lengthwise, then cut into pieces. Toast them, and arrange around the sardines
. Cut the lemon
into wedges and pile on the platter as well. Serve with a pot of cold (preferably unpasteurized) butter
and pepper for grinding over top.