Sardines a la Froven9ale

Ingredients

• some neat fingers of toasted bread
• butter them slightly
• as many sardines as may be required
• Put three well-beaten eggs
• a pat of butter
• a tablespoonful of cream
• a teaspoonful of anchovy essence
• a tablespoonful of finely-chopped boiled onions
• season with pepper
• season with salt

Method

1. 1

   Butter the toasted bread, place a sardine on each, and dish them up in a lattice-work.

2. 2

   Prepare a sauce by mixing eggs, butter, cream, anchovy essence, and onions, seasoning to taste.

3. 3

   Pour over the sardines, sprinkle with dissolved meat-glaze and cayenne pepper, and serve.

As published

This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 205. The excerpt below is the record exactly as published.

season with salad oil and tarragon vinegar, pepper and salt ; mix together, and with this fill up the prepared crusts; ornament them by placing the fillets of anchovies over their surface in the fashion of lattice-work ; dish up the canapes on a napkin. 382 THE THOROUGH GOOD COOK. 3. Tunny. This is a fish caught only in the Mediterranean, and it comes to this country preserved in oil ; its flesh somewhat resembles veal, and jDossesses a full sweet flavour — something between the flavour of game and salmon. Tunny is served cut in thin slices and dished up in rows, surrounded with chcTpped j^arsley and capers, and a little salad oil. It is a capital hors-d'oeuvre, to be eaten before your soup ; and is procurable at most Italian warehouses in the metropolis. 4. Sardines a la Royale. Take some sardines, remove the outer skins with a sharp pointed knife, and cut out the bones. Close the fillets up, and take some crisp leaves of chervil ; place them both on a glass dish, and garnish with strijis of gherkin and hard-boiled CQ-cr. 5. Sardines a la Froven9ale. Cut some neat fingers of toasted bread, large enough to hold a sardine, butter them slightly, wipe as many sardines as may be required, put one on each finger of toast, dish them up on a round dish in the form of a lattice- work, keep the dish in a hot oven long enough to get the sardines thoroughly hot. Have ready a sauce made as follows : — Put three well- beaten eggs into a small saucepan, add a pat of butter, a tablespoonful of cream, a teaspoonful of anchovy essence, and a tablespoonful of finely-chopped boiled onions ; season with pepper

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