Deviled Sardines on Toast

Ingredients

• the yolks of four eggs
• a tablespoonful of butter
• salt to taste
• cayenne to taste
• each sardine

Method

1. 1

   Mix egg yolks with butter, salt, and cayenne over low heat until a paste forms.

2. 2

   Mash sardines into the paste, serve on toast with lemon slices.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 25. The excerpt below is the record exactly as published.

DEVILED SAEDINES ON TOAST. Place the yolks of four eggs in a stewpan with a tablespoonful of butter, salt and cayenne to taste; stir these over a slow fire until it forms a paste. Trim each sardine and wipe dry, and mash them into this paste. Dish them up on strips of toast and serve hot with slices of lemon. CODFISH CAKES. Soak a pint bowl of codfish over night. Next morn- ing drain and add one and one-half pints of raw sliced Irish potatoes. Cover with cold water and when it reaches boiling point throw it off and add fresh boiling water and cook until the potatoes are tender. Drain and mash well and add a bit of butter and pepper and moisten with a beaten egg and enough cream to form into round cakes one and one-half inches thick. EoU each one in flour and fry in hot lard until they are a delicate brown. The lard must be boiling and the cakes fried gently. PERFECT CODFISH BALLS. "Pick up" a pint bowl of codfish, remove every bone, and wash off the excess of salt. Into a granite saucepan put one and one-half pints of sliced raw potatoes, and put the fish in on top of them. Pour cold water over them until they are more than covered, and then bring slowly to a boil. Pour off this water (when the boiling point is reached), add fresh (boiling) water, and cook till the potatoes are done. Now drain well and mash together till fine, after which yoxi may add a heaping tablespoonful of butter, and a level saltspoonful of pep- pr. When nearly cold add two beaten egg- yolks, and if not too soft to make into balls or cakes, a little cream. Make into shape desired, drop into fat and cook to a The Complete Cook Book. 59 rich brown (not dark), or saute in fat in a spider. In either case be sure the fat is thoroughly hot. A de- ficiency in this respect is one of the things to be avoided. Drain on brown paper for a few moments in the oven. Serve hot, placing a napkin (heated) under them on the platter. CEAYFISH BISQUE— A CREOLE DISH. Parboil the fish, pick out the meat, and mince or pound it in a mortar until very fine ; it will require about fifty crayfish. Add to the fish one-third the quantity of bread, soaked in milk, and a quarter of a pound of butter, also salt to taste

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