Sardine Fritters 2

Ingredients

• 1 oz. flour
• 0.5 oz. butter
• 0.125 gill water
• 1 egg
• sardine paste
• A squeeze of lemon juice
• Seasoning

Method

1. 1

   Sift flour into a saucepan with butter and water.

2. 2

   Stir until smooth and remove from heat.

3. 3

   Allow to cool slightly, then add sardine paste, lemon juice, and egg.

4. 4

   Mix well.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 822. The excerpt below is the record exactly as published.

sardine paste (this can be bought ready). Season to taste with cayenne, salt, and a squeeze of lemon juice. Then add the egg and beat it well into the mixture. Now put the mixture into a forcing bag, and force out small portions about the size of a walnut on a sheet of greased paper. When all are ready, slip them off with a palette knife into a saucepan of hot fat, and fry the beignets gently from 5 to 7 minutes, turning them over occasionally with a spoon. Drain and serve piled up on a dish paper as a hot savoury. 2391. Grilled Sardines (Sardines Grilles) Sardines. I Cut lemon. Flour. I Brown bread and butter. Choose small smoked sardines and drain them well from their oil. Then toss them lightly in finely sifted flour, place them on a greased grill, and grill them about 5 minutes. Serve them very hot, garnished with cut lemon, and hand thin brown bread and butter separately. 2388. Fried Sardines Sardines. I Hot buttered toast. Egg and biscuit crumbs. | Lemon and parsley. Choose large sardines, take them from their tin about an hour beforehand and let them drain, as the oil is rich and indigestible. Then egg them and toss in fine biscuit-crumbs. Make them very smooth and tidy, and then fry in boiling fat to a golden brown colour. Have ready a finger of hot buttered toast for each sardine, and put them in the oven to become crisp. Lay a sardine on each, and garnish with thin slices of lemon and small sprigs of parsley. Note. — If preferred, the sardines may be dipped in frying batter instead of the egg and bread- crumbs, or simply tossed in flour. 2389. Sardine Fritters, 1 (Beignets de Sardines) Sardines. Chopped parsley. Chopped shallot. Cayenne pepper. Lemon juice. Frying batter. Remove the bones from the number of sardines required and cut them into neat little fillets. Sprinkle them with the above seasonings and let them lie a short time. Have ready a small quantity of frying batter (Recipe 1861), dip the prepared fillets into it, and then fry them in boiling fat to a golden brown colour. Drain and sprinkle with coralline pepper. Serve piled up on a lace-edged paper, garnished with cut lemon. Note. — Anchovies or small fillets of herring may be prepared in the same way. 2390. Sardine Fritters, 2 (Beignets de Sardines) 1 oz. flour, \ oz. butter. | gill water. 1 egg. sardine 1 dessert-sp. paste. A squeeze of lemon juice. Seasoning

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