Canapes de Sardines a la Soubise
From The new century cookery book, 1901
Serves 4
Presented as published in 1901. 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 new century cookery book (1901) by Charles Herman Senn, page 497. The excerpt below is the record exactly as published.
Canapes de Sardines d la Soubise.— Prepare a soubise puree (onion puree) ; incorporate a little grated cheese and bechamel sauce (No. 202), and reduce to a thick sauce, spread some toasted bread with this and place some skinned and boned sardines upon it. Cut into fingers, cover each with more sauce and sprinkle over grated cheese and bread-crumbs
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