Sardine Toast

Ingredients

• four cleansed and minced sardines
• two egg yolks
• 1oz. of butter
• a dessertspoonful of Worcester sauce
• a dessertspoonful of essence of anchovy
• a spoonful or two of milk
• season to taste with cayenne

Method

1. 1

   Stir sardines, egg yolks, butter, sauces, and milk over heat until blended.

2. 2

   Pour over hot buttered toast and serve immediately.

As published

This recipe was extracted from Salads, sandwiches, and savouries (1901) by S. Beaty-Pownall, page 29. The excerpt below is the record exactly as published.

sardine toast, and serve very hot. Sardines aux Olives. — Cleanse the fish as before, arrange each on a fried finger crouton, seasoned with freshly ground black pepper and a little salt ; then when very hot dust thickly with grated Parmesan cheese, and pour over each finger a little melted glaze in which you have stiri'ed some minced olives, and serve. Sardines Curried. — Prepare the fish as before, and place each on a finger of hot toast spread with curry butter, and serve covered with the following : Fry a teaspoonful each of curry powder and flour in oil with a finelv minced shallot, and when fried dilute with a little stock, and cook till thick. Now add a seasoning of lemon juice and coralline pepper, pour over the fish, and serve very hot. Sardines Devilled. — Cleanse and bone the fish, and spread each with mustard seasoned with salt, coralline pepper, and lemon juice ; let it stand for half an hour, then fry in oil, and serve very hot and crisp on fried croiitons dusted with cayenne and minced chives. Cleanse the fish as before, lift them on a well-buttered fireproof dish, strew with minced capers, chervil, parsley, and, if liked, chives ; set the dish in the oven, and at the same time crisp some finger croutons of fried bread in the oven ; when both are hot, lift a sardine on to each crouton, brush over with warm glaze, and serve. Some cooks dust the fish with black, white, and red pepper. 62 SALADS, SAiVDWJCHES, &c. Sardine Egge. — Halve' four hard-boiled eggs lengthways, remove the yolks and pound these with four cleansed and l)one<l sardines, a dessert- spoonful of minced parsley, loz, of butter, and salt and pepper to tasle. When quite smooth, fill up the egg whites with this mixture, rounding it dome-fashion with a hot wet knife, and serve garnished with either small cress or picked water- cress, seasoned with oil and vinegar. These eggs can be varied according to the filling. For instance, if the hard-boiled egg yolk is mixed with 2oz. or 3oz. of maitre d’hotel butter, they are known as oeufs d la Benedictine; if mixed with ham butter, as oeufs au jambon; with watercress butter, as oeufs d la Gasconne; with shrimp paste, as oeufs d la Normande, and so on. In short any nice farce or mince to taste can be served in this way. Sardines en Fritot. — Cleanst.' and dry the fish well, roll lightly in flour, or dip them in good frying batter as you choose, and fry till j^erfectly crisp. Drain and seiwe very hot on fingers of fried bread dusted with grated Parmesan and coralline pepper. Sardine Omelet. — Make a savoury omelet in the usual way, frying it, however, in two tablespoonfuls of oil instead of butter, and when this is ready for dishing lay in the sardine filling, season this with a little lemon juice, or chilli vinegar, and dish at once. For the filling (fora three or four egg omelet) wash and bone two or three sardines, cut them into half inch lengths and dust lightly with coral- line pepper, and if liked a little grated Parmesan cheese. SAVOURIES. 63 Sardines en Papillotes. — Cleanse the fish as for devilled sardines, and lay each in a heart-shaped piece of white paper (previously well oiled), with a teaspoonful of d’Uxelles mince (mushrooms, jjarsley, chives, &c., minced and fried in butter or oil), and a little cold and thick brown sauce (espagnole for choice) ; roll up the edges of the paper to keep in the sauce, &c., and set it in the oven till the papers puff out. Serve very hot. Sardines, Petites BoucJiees de. — Have ready some tiny cases either of fried bread, puff, cheese, or anchovy pastry, and fill with the following : Pound two or three cleansed sardines with pepper, salt, a few drops of chilli vinegar, and enough cheese to bring it to the consistency of buttered crab, then stir into this some lightly minced oysters, and serve garnished with sieved hard-boiled yolk of egg and coralbne pepper. Another version of this, known as houchees de sardines en caviar, is made by boning, chopping, and pounding some sardines with dried parsley, a tiny clove of shallot, cayenne, salt, lemon juice, and a little salad oil. Fill some oval crou- stades vdth this mixture, and serve garnished with hard-boiled and sieved egg yolk and coradline pepper. It is not easy to give the proportions for this, as the mixture must be worked up to the taste of caviar, to which it bears a most marked resemblance. Anchovies may be used if preferred. Sardines en Tartines. — Cleanse and bone five or six sardines and pound them with a washed, boned, and minced anchovy, loz. of butter, a dust each of cayenne, mace, and salt, and a drop or two of lemon «4 SALADS, SANDWICHES, &c. j juice; when quite smooth spread the mixture on very thin brown bread and butter, roll up each slice after trimming it neatly, pinch it lightly together to keep it in shape, and serve with a garnish of seasoned watercress. Sardine Toast. — Stir together over the fire four cleansed and minced sardines, two egg yolks, loz. of butter, a dessertspoonful each of Worcester sauce and essence of anchovy, with a spoonful or two of milk, season to taste with cayenne

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