Sardines a la George Trimble Davidson

Ingredients

• Butter, the size of a small egg
• the fresh cheese cut up fine
• a dash of tabasco
• a little salt
• a little pepper
• some sardines broiled
• individual pieces of toast
• a little cream

Method

1. 1

   Have some sardines broiled and placed on individual pieces of toast, and then, on a chafing-dish, make a thin milk-rabbit.

2. 2

   Butter should be melted first in the dish, then the fresh cheese cut up fine and melted with the butter; a little salt, a little pepper, and a dash of Tabasco.

3. 3

   Stir the melting cheese in one direction only, and keep adding a little cream, just enough to make it the consistency of molasses.

4. 4

   When all is well melted and evenly stirred, pour it over the broiled sardines and serve hot.

As published

This recipe was extracted from The bachelor and the chafing dish (1895) by Deshler Welch, page 35. The excerpt below is the record exactly as published.

Sardines a la George Trimble Davidson. — Have some sardines broiled and placed on individual pieces of toast, and then, on a chafing-dish, make a thin milk-rabbit. Butter, the size of a small egg, should be melted first in the dish, then the fresh cheese cut up fine and melted with the butter ; a to 6 The Bachelor and the Chafing-dish. little salt, a little pepper, and a dash of tabasco. Stir the melting cheese in one direction only, and keep adding a little cream, just enough to make it the consistency of molasses. When all is well melted and evenly stirred, pour it over the broiled sardines and serve hot. Sardines a l’Indienne. — Put a pat of butter into the chafing-dish, and stir in the yolks of four beaten eggs, salt and Cayenne to taste, and a tea- spoonful of chutney; when it forms a smooth paste mash with it some trimmed sardines from which the oil has been wiped, dip in egg and bread- crumbs, fry in hot butter, and dish up on strips of thin toast. Creamed Shrimps. — Mix in the handled dish the yolks of two eggs, with a teaspoonful of an- chovy sauce and a gill of cream ; lay in some bottled shrimps, let them just get hot, not allowing the eggs to curdle, and pour over strips of toast. Rissoles of Lobster. — Mince up the meat from a boiled lobster very fine and season with pepper, salt, and a little pounded mace. Add two ounces of melted butter and some bread-crumbs ; roll into balls, dip into yoke of beaten egg, put more crumbs over them, and fry to a brown in lard. The Autocrat and ike Chafing-dish. ' toj Lobster a la Newberg. — Extract the meat from two freshly boiled lobsters, weighing two pounds each, and cut it into small pieces. Put two ounces of butter in a pan over the fire, and as soon as it melts put in six fine-chopped button mush- rooms, which must cook three minutes without browning. Then the lobster meat must be added ; also one even teaspoonful of truffles and one-half pint of sherry. Let this cook three minutes. Mix one and one-half cupfuls of cream with the yolks of four eggs and mix it well with the lobster, allow- ing it to remain a few minutes over the fire without boiling. Lobster Newberg can be made more sim- ply by leaving out the mushrooms and truffles, and many people prefer it that way. . Frying Fish a la Savarin.— Brillat Savarin, in his Physiologie du GoAt , which was, according to Balzac, a veritable decalogue of gastronomers, irref- ragable as the laws of Kepler, wrote : “ The beauty of a good fry is in carbonizing or browning the surface by sudden immersion — the process known as the ‘surprise.’ It forms a sort of vault to enclose all that is valuable, prevents the fat from reaching it, and concentrates the juices so as best to develop the alimentary qualities. Don’t forget when you have any of those trout weighing scarcely more than 1 68 The Bachelor arid the Chafing-dish. quarter of a pound, and fetched from streams that murmur far from the capital — don’t forget,*! say, to fry them in the very finest olive-oil you have. This simple dish, properly served up with slices of lemon, is worthy of a cardinal. In exactly the same way you should treat smelts, of which adepts think so much. The smelt is, among the fish, what the fig-pecker is amongst the birds : the same in size, the same in flavor, the same in excellence.” Turtle Steak A la Henry Guy Carleton. — After melting two ounces of butter in the chafing- dish add a tablespoonful of mushroom ketchup, two tablespoonfuls of currant jelly, a gill of port wine, a dash of Cayenne, and a little salt

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