Bonnes Bouches de Sardines

Ingredients

• 2£ oz. of sardine paste
• a handful of small cress
• 1 dessert-spoonful of street oil
• 1 teaspoonful of vinegar
• 3 oz. butter
• brown bread
• salt
• pepper
• cayenne
• 2 hard-boiled eggs
• watercress for garnish

Method

1. 1

   Cut thin slices of brown bread.

2. 2

   Pound sardine paste with yolks of hard-boiled eggs and butter.

3. 3

   Rub through a sieve.

4. 4

   Spread over bread slices.

5. 5

   Season cress with oil, vinegar, salt, and pepper, sprinkle over paste.

6. 6

   Top with another slice of bread, press together, spread with butter, and sprinkle with chopped egg whites.

7. 7

   Cut into shapes, decorate with sardine paste mixed with cream or butter, and garnish with watercress.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 82. The excerpt below is the record exactly as published.

Bonnes Bouches de Sardines — 2£ oz. of sardine paste, a handful of small cress, 1 dessert-spoonful of street oil, 1 teaspoonful of vinegar, 3 oz. butter, brown bread, salt, pepper, and cayenne ; 2 hard-boiled eggs, watercress for garnish

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