Sardine Fritters

Ingredients

• two or three eggs
• rather more than their measure of milk
• salt to taste
• pepper to taste
• a dessert-spoonful of gravy
• the same of lemon-juice or vinegar
• a spoonful of capers
• a little mustard

Method

1. 1

   Cut bread into half-inch thick slices.

2. 2

   Beat eggs and mix with milk.

3. 3

   Soak bread slices and fry in butter until pale brown.

4. 4

   Lay around the edge of a dish, poach eggs in the middle, and top with a sauce made from minced hard-boiled eggs, herbs, and seasonings.

Nutrition per serving

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1709. The excerpt below is the record exactly as published.

pepper to taste, and work the preparation into a smooth paste. If sardines preserved in oil — such as are imported in small bottles and boxes — are used, do not wash the fish : do nothing but scrape off the skin and remove the bones. Press the paste into a jar or into small potting- pans, and store for use. Anchovies may be pre- pared in the same way as sardines. If liked, one may add a little ground mace along with the cayenne pepper. Sardine Fritters.— The following recipe for sardine fritters as made in Germany is given in " German National Cookery for Eng- lish Kitchens.' ' " Cut slices of roll or loaf bread into equal-sized shapes. They must be a good half-inch thick, and enough of them to form a ring round the edge of a small dish. Beat two or three eggs, and mix with them rather more than their measure of milk. Soak the bread slices in this, and fry them in butter a delicate pale brown. Lay the slices round the edge of your dish, letting one slice rest on the edge of the other. Lay poached eggs in the middle of the dish, and put on them the following sauce, which must be just thick enough to spread: — IMince the yolks of four hard-boiled eggs quite small. Chop fine some parsley, a little sprig of tarragon, and some pimpernel or bm-net. Melt a piece of butter in a stewpan; put in the minced herbs, and stir them a few minutes to soften ; then add salt, pepper, and the minced eggs, with a dessert-spoonful of gravy, the same of lemon- juice or vinegar, a spoonful of capers

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