Sardine Salad

Ingredients

• 3 heads of lettuce
• 1 box sardines
• 1 egg
• half a cup of milk
• half a teaspoonful of mustard
• seasoning
• 1 tablespoonful of vinegar
• 1 teaspoonful of anchovy paste
• a pinch of sugar
• a boiled potato

Method

1. 1

   Put the milk and seasoning in a pan with enough roux to make a thick sauce; let cool, and add to it the vinegar, mustard, anchovy paste, and half the oil of the sardines; mix well, and keep in a very cold place.

2. 2

   Wash and dry the lettuce, place on a dish, and press together with the hands, and add the potato, cut small; pour the sauce over it; lay the sardines on this, and ornament with the yolks of hard-boiled eggs passed through a sieve, and the whites chopped fine; finish with rings and diamonds of beets.

Nutrition per serving

As published

This recipe was extracted from Cold dishes for hot weather (1896) by Ysaguirre., page 15. The excerpt below is the record exactly as published.

SARDINE SALAD (1.) Take 3 heads of lettuce, 1 box sar- dines, 1 egg, half a cup of milk, half a tea- spoonful of mustard, seasoning, a little roux, 1 tablespoonful of vinegar, 1 teaspoonful of anchovy paste, a pinch of sugar, and a boiled potato

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