The new century cookery book

Scald the fish, remove the skin and bones, break up the flesh into very small pieces, and put it in a saute-pan with the milk. Cook till tender, take up the fish, drain, and shred it as finely as possible. Melt the butter in a stewpan, put in the shallot (peeled and finely chopped) and the parsley ; blend a little but do not let it get brown ; then add the fish and stir over a gentle fire. Beat up the eggs, add about a couple of tablespoonfuls of the milk the fish was cooked in, season with a pinch of pepper and a pinch of nutmeg ; stir this into the pan containing the fish ; when it commences to set remove it from the fire. Have ready some neatly shaped croutes of fried brown bread, dress the mixture upon these ; dish up, garnish with parsley, and serve as after-dinner savoury or breakfast dish. 1832. Sardines au Parmesan d la lief fence. — 1 tin sardines, £ lb. flour, 2 oz. Parmesan cheese grated, 1 egg, 1 oz. butter, salt, cayenne pepper, frying-fat. Sift the flour on to a board, make a well in the centre of the flour, put in a pinch of salt, a little grated cheese, the yolk of the egg, and a few drops of water. Work this to a stiff but smooth paste, which must be well kneaded for at least ten minutes. Place in the cool for half an hour. Cut the tails off six or eight sardines, wipe them gently with a damp cloth. Roll out the paste as thinly as possible and cut into oblong pieces. Oil the butter, dip each sardine in butter and roll in grated cheese, place on a piece of paste and wrap up neatly, seal the ends with white of egg. Drop into hot fat, fry gently a golden brown, take up, drain well, dish up neatly. Sprinkle over with grated cheese mixed with a pinch of cayenne pepper and serve hot. >76 1833. Eclairs de Sardines. — Skin carefully some sardines and wrap each neatly in a piece of puff-paste, previously spread over with a little anchovy paste. Brush over with egg-yolk and place on a baking-sheet. Mark the surface of the paste crossways with the point of a knife, and bake in a sharp oven for ten minutes. Serve hot or cold. 1834. Sardines a la Waive. — 8 or 9 sardines, 3 yolks of eggs, \ oz. butter, 1 dessertspoonful cream, | teaspoonful lemonjuice, a few tarragon leaves ( finely chopped), a pinch of salt, and a pinch of English mustard, a pinch of cayenne, 8 or 9 fingers of toasted bread. Put the sardines on a hoard and remove the skin carefully with a cloth. (Use boneless sardines, sardines sans aretes, in preference to the ordinary kind.) Place them on a buttered tin and heat up in the oven, to be ready by the time the coating mixture is finished. They must not be heated too soon, otherwise they will get dry. Beat up the egg-yolks in a small stewpan, add the butter, cream, and the seasoning, including the mustard and tarragon. Stir over the fire till the mixture begins to thicken, then add the lemon-juice. Keep hot, but do not allow it to boil. Have the fingers of toasted bread ready, place a sardine on each of them, dish up, and pour about a dessertspoonful of the above mixture over each, so as to completely cover the sardines. Serve hot.