Sardine Toast

Ingredients

• Sardine toast
• a pat of butter
• the yolk of one egg
• slices of fried toast

Method

1. 1

   Trim sardines of oil, skin, fins, and bones.

2. 2

   Chop and mix with a dust of Nepaul pepper and a little salt, knead with butter.

3. 3

   Make a sauce with butter, milk, and the minced fish, adding the egg yolk.

4. 4

   Pour over hot fried toast and serve quickly.

As published

This recipe was extracted from Culinary jottings (1885) by A. R. Kenney-Herbert, page 129. The excerpt below is the record exactly as published.

the yolk of one egg. Continue stiii'ing one way until the contents of your sauce-pan look nice and thick, and steam- ing hot ; then pour the mixtui-e over the toasts, and serve. A dust of grated Parmesan cheese should be shaken over the surface of the toasts as an embellishment, and Nepaul pepper should be handed round. Very young Bkixjals (hinegun) may be treated exactly in the same manner as the foregoing, as also the pods of the moringa (" drum-stick") tree. Be sure that you select tender pods for toast-making, or the result will disappoint you. A very superior dish of this kind can be concocted if you happen to be able to obtain the flower-pod of a cocoa- nut palm. Treat the buds of the embryo flower which the pod contains as laid down for hande-cai ; that is to say, hoil the flower, after you have cut it out of the pod, in salt and water till tender, then cut off the buds, and heat them up in a sauce-pan in thickened cream, or in milk thickened with the yolks of two eggs, pour them over hot fried toasts, which should be sent up immediately. The white stalls of the flower, if quite young, can be served exactly like asparagus, i. e. : — boiled, laid in a very hot dish, with plenty of butter melting over them, or maitre cVhotel butter if at hand, and assisted by " Dutch sauce." No toast is needed in this case. The cocoanut flower-pods can be obtained now and then at Madras, for the toddy-drawers cut them off when tapping the palms for sap. I can strongly recommend my readers to try both the dishes I have mentioned. Sardine toast, hereixg toast, cod's-roe toast, pil- chard TOAST, SALMON TOAST, &c., <fec., are all nice, and SAVOURY TOASTS. 231 very easily made. Trim the fish free from oil, skin, fins, bones, &c., and chop it up on a plate, give it a dust of Nepaul pepper, with a very little salt, and knead it up with a little butter. Put a pat of butter at the bottom of a sauce-pan, proceed as if to make a sauce blanche with a little milk, incorporate therewith the minced fish, add the yolk of an egg, and when thick enough and thoroughly hot, pour it upon slices of fried toast

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