Bouchees of Sardines
From Standard Paper-Bag Cookery, 1912
Presented as published in 1912. 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 Standard Paper-Bag Cookery (1912) by Emma Paddock Telford, page 5. The excerpt below is the record exactly as published.
Bouchees of Sardines. — Pound one or two boned sardines in a mortar, together with a small quantity of cheese. Season with salt, pepper and chili vinegar, and add, if you like, a few chopped oysters. Spread this mixture on circles of " bagged " bread about the size of a silver dollar, and add a garnish of hard-boiled yoke of egg, rubbed through a sieve and a little finely minced parsley
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