Algerian Hors-d'oeuvre

Name: Algerian Hors-d'oeuvre
Ingredients: four fine lemons; one box of boneless sardines; a spoonful of French mustard; two hard-boiled eggs; a little thick mayonnaise

From High living, 1904

Presented as published in 1904. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

As published

This recipe was extracted from High living (1904) by Linie Loyall McLaren,, page 26. The excerpt below is the record exactly as published.

ALGERIAN HORS-D'CEUVRE — Select four fine lemons, wipe carefully, cut in halves, and scoop out the pulp. Remove the tough inner skin and seeds, and to the rest add one box of boneless sardines chopped fine, a spoonful of French mustard, two hard-boiled eggs chopped, a dash of Tabasco sauce and a little thick mayonnaise

Cook this with the app: pantry check, scaling, and the assistant.