Sardine Toast

Ingredients

• some sardines
• the required number of slices about three-fourths of an inch thick
• a little salt
• a very small quantity of cayenne pepper
• some lemon juice

Method

1. 1

   Prepare sardines by removing skin and bones, heat in their oil.

2. 2

   Toast bread, butter it, cut into fingers, and lay sardines on top.

3. 3

   Dust with salt, cayenne, and lemon juice.

4. 4

   Serve garnished with watercress.

As published

This recipe was extracted from The Cook Book, by "Oscar" of the Waldorf (1896) by Oscar Tschirky, page 66. The excerpt below is the record exactly as published.

Sardine Toast. Scrape the skin off some sardines, split them in halves, lengthwise and remove the bones. Lay the sardines on a plate, pour some of their oil over them, cover with another plate and place them in a moderate oven until heated all through. Cut the required number of slices about three- fourths of an inch thick off a stale square loaf, toast them to a delicate brown on both sides and butter them. Cut the toast into fingers and lay a sardine on each ; dust them over lightly with salt and a very small quantity of cayenne pepper, and squeeze some lemon juice

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