Sardine Salad

Ingredients

• any cold dressed fish
• a small portion of minced gherkins
• bruised capers
• sliced German sausage
• the flesh of three sardines freed from skin and gristle
• the yolks of two hard-boiled eggs
• a pinch of cayenne
• a grate of nutmeg
• two tablespoonfuls of oil
• two tablespoonfuls of vinegar
• two tablespoonfuls of light wine

Method

1. 1

   Free the dressed fish from skin and bone, and tear it into flakes.

2. 2

   Layer it in a dish, sprinkle with gherkins and capers, then add sliced German sausage and sardines on top.

3. 3

   Garnish with quartered lettuce hearts and hard-boiled eggs.

4. 4

   For the sauce, rub sardine flesh with egg yolks, add cayenne, nutmeg, oil, vinegar, and wine, beating well between additions.

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.

two tablespoonf uls of vinegar, and the same of salad oil, together with salt and cayenne pepjDer to taste. Work all together tiU quite smooth. Sardine Salad (a German dish).— Take any cold dressed fish. Free it from skin and bone, and tear it into flakes. Put a layer of it in the centre of a dish, and sprinkle lightly over it a small portion of minced gherkins and bruised capers. Place on this a lajer of sliced German sausage, and arrange on the top of the pile sardines split into halves and freed from bone and skin. Cut lettuce-hearts into quar- ters, place these round the salad, and garnish the dish with hard-boiled eggs cut into quarters lengthwise. At the moment of serving, pom- over the salad a sauce prepared as follows : — Take the flesh of three sardines freed from skin and gristle. Rub this in a mortar to a smooth paste with the yolks of two hard-boiled eggs ; and add a pinch of cayenne, a grate of nutmeg

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