Sardellen-Torte

Ingredients

• I lb. Sardellen
• 4 oz. Parmesan cheese
• 4 oz. butter
• I small toast loaf
• I tablespoonful chopped green herbs
• I tablespoonful capers
• 2 tablespoonsful lemon juice

Method

1. 1

   Cut bread into slices, remove crusts, and toast.

2. 2

   Butter a dish and place toast on it.

3. 3

   Layer with Parmesan cheese, arrange soaked Sardellen, sprinkle with capers and herbs, pour lemon juice and melted butter over, and top with another layer of cheese.

4. 4

   Bake in a hot oven for about 10 minutes.

As published

This recipe was extracted from German cookery for the English kitchen (1906) by Ella Oswald, page 26. The excerpt below is the record exactly as published.

tablespoonful capers. 2 ,, water in which a very little Liebig's Meat Extract has been dissolved. Brown the butter, then add the onion and the picked fish and fry for 3 minutes, shaking the pan continually. Beat the eggs well widi the capers, salt, pepper, lemon juice, parsley and 2 tablespoonsful of the Meat Extract stock, and pour over the fish. Stir well over a brisk B 50 Fische. fire till the eggs are scrambled, but not too firm, and serve on a very hot dish. Sprinkle over with chopped parsley and surround with little roasted potatoes. Hering« {Herring Dishes.) Salzheringe in weisser Sauce. (PiCKLBD Herrings in White Sauce.) 15 herrings. 3 oz. onions cut into slices. i^ pint vinegar. I gill water. A few peppercorns. 3 tablespoonsful oil. I tablespoonful German mustard. I oz. flour. A pinch of ground ginger. A pinch of cayenne. Take 15 pickled herrings (obtainable at any German Delikatessen shop). Soak them for 24 hours, then clean and scale them well, removing the heads, and wash them in fresh water. Stir the oil and flour together over a brisk fire for a few minutes, add the water, and boil up well. Pour into an earthen vessel, adding gradually the vinegar (which has been boiled with sliced onion) and when cool, the roes of the herrings, chopped fine. Rub the sauce so obtained through a fine sieve and flavour with German mustard, ground ginger, cayenne and small boiled onions. Place the herrings in a stone jar, pour this sauce over them and tie up the jar. The addition of a little chopped apple and thick cream to the sauce, on serving, is a great improvement Rollmops. (Rolled Herring.) Soak the pickled herrings for 24 hours, cut them lengthwise into two strips, removing bones and skin. Cover each strip with a layer of capers, chopped onions, FUh. 5 1 German mustard and slices of pickled cucumber. Roll up and fasten together with a fine wooden skewer. Place these little rolls in a stone jar and pour over them vinegar that has been boiled with onions and allowed to cool. Tie up the jars till the herrings are required. DellkatesB-Heringe. (Piquant Herring.) 15 fresh herrings. I gill best vinegar. A little pepper. Some sliced onion. I tablespoonful salt I teaspoonful sugar. A very little Meat Extract. Mustard seed (Senfkorner). Tarragon vinegar to taste. Fillet the herring. Dry the fillets with a cloth and lay them in glass jars, pouring wine vinegar over them and leaving them to stand for 36 hours. Then pour oflF the vinegar, strew salt, pepper, sugar, and mustard seeds among the herrings, and stand in a cool place for another 3 hours. Boil up the gill of vinegar with the sliced onions, dissolve a little Meat Extract in it and, when it is cool, pour it over the herrings. Add a little Tarragon vinegar to taste, or a teaspoonful of German mustard, or slices of tomatoes. Tie up the jars and stand them in a cool place. The herrings are ready for use in 3 days. Frisohe Heringe mariniert. (Marinaded Fresh Herrings.) Scale and clean the herrings, cutting ofiF the heads* Wash them well and lay them in salt for 2 hours, reckoning^ 2 oz. salt to every 15 herrings. Then dry them, roll them in flour, and fnr in browned butter* Place in a stone jar with a rcw peppercorns and pour over them boiled vinegar that has been allowed to cool. 52 Fische. Sardellen-Torte. (Sardellen Entree.) I lb. Sardellen. 4 oz. Parmesan cheese. 4 oz. butter. I small toast loaf. I tablespoonful chopped green herbs. 1 tablespoonful capers. 2 tablespoonsful lemon juice

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