Sardines a la Diable
From A guide to modern cookery, 1909
Serves 2
Fresh anchovies and smelts may be prepared in the same way.
Presented as published in 1909. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 391. The excerpt below is the record exactly as published.
SARDINES A LA DIABLE Take fresh sardines, if possible. Skin and bone them; coat them with mustard and cayenne; treat them a l’anglaise; fry them at the last moment, and dish them on small fried croitons
Cook this with the app: pantry check, scaling, and the assistant.