Salade de Sardines
From Little French dinners, 1898
Presented as published in 1898. 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 Little French dinners (1898) by Eveleen De Rivaz, page 56. The excerpt below is the record exactly as published.
Salade de Sardines. — Bone and skin some sardines, divide them into fillets, and sprinkle them well with white pepper. Have some watercress ready picked, toss it in a salad dressing made with three parts of oil and one of vinegar, with pepper and salt to taste. Arrange the water- cress in the salad bowl with the fillets of sardines on the top, interspersed with tufts of scraped horse-radish
Cook this with the app: pantry check, scaling, and the assistant.