Sardine Salad
From The profession of cookery, from a French point of view, 1894
A sausage salad can be made similarly using sliced sausage.
Presented as published in 1894. 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 The profession of cookery, from a French point of view (1894) by Lucy H. Yates, page 19. The excerpt below is the record exactly as published.
Sardine Salad. Shred finely some crisp curly endive, dredge it with pepper and salt, some lemon juice, and the oil of the sardines. Mix very thoroughly, then pile in the centre of a round glass dish. Border with thin circles of hard-boiled eggs. Take several unbroken sardines ; split them open to remove the bone, and sprinkle them with fresh lemon peel and cayenne pepper
Cook this with the app: pantry check, scaling, and the assistant.