Sardines a la Valetta

Ingredients

• slices of Hovis bread
• six or eight sardines
• yolks of a couple of hard-boiled eggs
• an ounce of butter
• mustard and cress
• a little oil and vinegar
• aspic jelly
• coralline pepper

Method

1. 1

   Pound sardines with egg yolks and butter, spread on bread.

2. 2

   Top with mustard, cress, and radishes, sprinkle with oil and vinegar.

3. 3

   Spread with aspic jelly and garnish with chopped egg white and coralline pepper.

As published

This recipe was extracted from À la mode cookery (1902) by Harriet Anne de Salis, page 70. The excerpt below is the record exactly as published.

Sardines a la Valetta Stamp out in rounds, the size of a florin, slices of Hovis bread, and pound up together six or eight sardines (removing their skins first) with the yolks of a couple of hard-boiled eggs and an ounce of butter. Then spread some on the slices of bread ; chop up some mustard and cress and radishes, finely sprinkle with a little oil and vinegar, and put on another slice of bread. Then spread the top of each with aspic jelly and sprinkle over the finely-chopped white of Ggg, and over that some coralline pepper

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