Sardines a la Spinelli

Ingredients

• Eight leaves of spinach
• one cup of cream
• four medium-sized sardines
• one teaspoonful of anchovy paste
• bread to serve them on
• three tablespoonfuls of dissolved Cox’s gelatine
• cayenne pepper
• salt

Method

1. 1

   Select and wash spinach leaves, boil in salted water with a speck of baking soda, then place on oiled paper.

2. 2

   Mix part of the cream with gelatine, add sardines, anchovy, pepper, salt, and the rest of the cream.

3. 3

   Roll into even-sized pieces and place on buttered bread, decorating with Spanish pepper and whipped cream mixed with gelatine.

4. 4

   Chill before serving and arrange on a platter in a ring with lemon quarters dipped in truffles.

Nutrition per serving

As published

This recipe was extracted from Mrs. Ericsson Hammond's salad appetizer cook book... (1924) by Maria Matilda Ericsson Hammond, page 17. The excerpt below is the record exactly as published.

Sardines a la Spinelli Sardines £ la Spinelli For Eight Persons Eight leaves of spinach, one cup of cream, four medium-sized sardines, one teaspoonful of anchovy paste, bread to serve them on, three tablespoonfuls of dissolved Cox’s gelatine, cayenne pepper and salt

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