Sardine Savoury

Ingredients

• 1 saltspoonful French mus- tard
• lemon juice
• chopped gherkin
• parsley
• 2 hard-boiled eggs
• 2 oz. chopped lax
• 2 oz. boneless sardines
• 1 dessertspoonful oil
• Anchovy biscuits, or fried croutons and anchovy paste

Method

1. 1

   Pound all except the egg whites smoothly and rub through a wire sieve.

2. 2

   Serve on anchovy biscuits or on fried croutons spread with anchovy paste.

3. 3

   Garnish with chopped aspic and white of egg, and with strips of beetroot, cucumber or mustard and cress.

As published

This recipe was extracted from Dainty dinners and dishes for Jewish families (1907) by May Henry, Kate Halford, page 72. The excerpt below is the record exactly as published.

SARDINE SAVOURY. Bouchees de Sardines. 1 saltspoonful French mus- tard, lemon juice, chopped gherkin ami parsley. 2 hard-boiled eggs. 2 oz. chopped lax. 2 oz. boneless sardines. 1 dessertspoonful oil. Anchovy biscuits, or fried croutons and anchovy paste

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