En Caisses

Ingredients

• To every unit of chopped sardines or anchovies
• 1 unit each of bread-crumbs
• and hard-boiled eggs finely minced
• some pepper
• salt
• any herb to taste
• Butter some paper cases
• Put in half an inch deep of the mixture
• Break one egg into each case
• add a bit of butter, fried bread-crumbs
• and a little grated cheese

Method

1. 1

   Mix sardines or anchovies with bread-crumbs, hard-boiled eggs, pepper, salt, and herbs.

2. 2

   Butter paper cases, fill with mixture, break an egg into each case, sprinkle more mixture over, add butter, fried bread-crumbs, and grated cheese.

3. 3

   Bake for five minutes.

As published

This recipe was extracted from The complete Indian housekeeper & cook (1898) by Flora Annie Webster Steel, page 243. The excerpt below is the record exactly as published.

En Caisses. — To every unit of chopped sardines or anchovies, mix 1 unit each of bread-crumbs and hard-boiled eggs finely minced; some pepper, salt, and any herb to taste. Butter some paper cases {see Miscellaneous Recipes). Put in half an inch deep of the mixture. Break one egg into each case, sprinkle more of the mixture over, add a bit of butter, fried bread-crumbs, and a little grated cheese

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