Sardine and Onion Salad

Ingredients

• half a dozen small onions
• fill it with butter
• six minced sardines
• six hard-boiled eggs cut in slices
• Sprinkle freely with pepper
• salt
• and chopped parsley
• a dressing composed of tarragon vinegar
• lemon juice
• and olive oil

Method

1. 1

   Peel half a dozen small onions, make a little hole in the middle of each, and fill it with butter.

2. 2

   Bake in a covered pan for an hour.

3. 3

   Let them get quite cold and then slice carefully, adding six minced sardines and six hard-boiled eggs cut in slices.

4. 4

   Serve very cold with slices of toast.

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 218. The excerpt below is the record exactly as published.

Sardine and Onion Salad. Peel half a dozen small onions, make a little hole in the middle of each, and fill it with butter. Then bake in a cov- ered pan for an hour. Let them get quite cold and then slice carefully, adding six minced sardines — which must be thor- oughly cleaned from oil, bones, and skin — and six hard-boiled eggs cut in slices. Sprinkle freely with pepper, salt, and chopped parsley, and add a dressing composed of tarragon vinegar, lemon juice and olive oil

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