Broiled Sardines on Toast with Butter a la Gimo
From The Swedish, French, American cook book, 1918
Serves 2
Serve very hot.
Presented as published in 1918. 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 The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 150. The excerpt below is the record exactly as published.
Broiled Sardines on Toast with Butter a la Gimo Sardines grillees sur Roties au Beurre a la Gimo Put sardines on a broiler, broil until hot; glaze with a hot brown glaze made from stock, kitchen bouquet, lemon juice; thicken with one tablespoon cornstarch to each cup stock; place the sardines on an oblong thin slice of toast — two on each piece if small, if large, one; pour melted butter around
Cook this with the app: pantry check, scaling, and the assistant.