Canapes of Sardines

Ingredients

• 5 pieces of fried bread
• 5 sardines
• 1 teaspoonful of Fincli’s mustard
• 1 teaspoonful of vinegar
• 1 tablespoonful of mixed minced parsley, chives, and tarragon
• 5 pickled gherkins

Method

1. 1

   Fry some pieces of bread the length and width of sardine; take some sardines and strip them from the bone, lay one half of them aside and pound the other half with the yolks of one or two hard-boiled eggs and some butter.

2. 2

   Add mustard, pepper, chives, minced parsley, tarragon, and a teaspoonful of vinegar.

3. 3

   Mix all these ingredients thoroughly, spread the mixture on the toast, and lay a half sardine on each.

4. 4

   Place in the oven to get hot, and serve with a small pickled gherkin on each.

As published

This recipe was extracted from Savouries and sweets suitable for luncheons and dinners (1886) by Mary L. Allen, page 11. The excerpt below is the record exactly as published.

Canapis of Sardines. For Four Persons. — 5 pieces of fried bread ; 5 sardines ; eggs ; 1 teaspoonful of Fincli’s mustard ; 1 teaspoonful of ■ legar ; 1 tablespoonful of mixed minced parsley, chives, and Tagon ; 5 pickled gherkins

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