Sardines a la Indienne

Ingredients

• the yolks of four beaten eggs
• a teaspoonful of chutney
• salt
• cayenne
• a pat of butter
• some trimmed sardines

Method

1. 1

   Melt butter in a chafer, stir in egg yolks, salt, cayenne, and chutney until smooth.

2. 2

   Mash in sardines, dip in eggs and breadcrumbs, then sauté in hot butter.

3. 3

   Serve on toast.

Nutrition per serving

As published

This recipe was extracted from A bachelors cupboard (1906) by A. Lyman Phillips, page 23. The excerpt below is the record exactly as published.

salt, cayenne, bits of orange peel cut thin as thin can be, a teaspoonful of onion juice, a sliced green pepper, and, if you have them handy, a bay leaf and a sprig of thyme to give an added bouquet. Mix well, pour over the fillets, garnish with sliced orange, and pop into the Ice box to await the serving. 57 ' A BACHELOR'S CUPBOARD Snacks of Sea Food FISH These two particular sauces were invented SAUCES especially for bachelors, and they're quite new. For chile sauce, one must mash to a paste a clove of garlic, finely minced, and two red peppers which have been softened in boiling water and rubbed through a sieve. Add a bit of the water, salt, and one table- spoonful of vinegar. In the blazer have sizzling hot a cupful of olive oil and stir the pepper pulp into this. Whatever fish you elect to have, cut in fillets and cook, closely covered, in this sauce. For the other, which we will call after Pittsburg Phil, take a cupful each of tomatoes, onions, and green peppers from which the seeds have been removed. Scald and skin the toma- toes, and skin the peppers by blistering on a hot stove. Chop all together, adding salt and enough olive oil to moisten. This is not to be despised as an accompani- ment to cold beef, although it is perhaps at its best with fish. Try it on Barracuda, Spanish mackerel, Ouananiche, or even the plebeian cod, and report the result in your Sunday newspaper's Woman's Page. SARDINES would make a man bow down before a A L'INDI- Hindu god. This is how M. Mooker- ENNE jgg q£ Calcutta serves them to his Eng- lish friends. Into the chafer put a pat of but- ter and stir in the yolks of four beaten eggs, salt and cayenne to taste, and a teaspoonful of chutney. When it forms a smooth paste, mash with it some trimmed sardines

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