Sardine Bouchees
From Mrs. Roundell's Practical cookery book, 1898
Serves 1
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 Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 360. The excerpt below is the record exactly as published.
Sardine Bouchees. — Drain six sardines and three anchovies, pound them in a mortar with enough butter to moisten them and three hard-boiled yolks of eggs. Pass through a sieve, add a little more butter, and two ounces of breadcrumbs, season with white pepper and cayenne, and sprinkle some minced parsley
Cook this with the app: pantry check, scaling, and the assistant.