Sardines a la Waive

Ingredients

• 8 or 9 sardines
• 3 yolks of eggs
• ½ oz. butter
• 1 dessertspoonful cream
• ½ teaspoonful lemon-juice
• a few tarragon leaves (finely chopped)
• a pinch of salt
• a pinch of English mustard
• a pinch of cayenne
• 8 or 9 fingers of toasted bread

Method

1. 1

   Put the sardines on a board and remove the skin carefully with a cloth.

2. 2

   (Use boneless sardines, sardines sans aretes, in preference to the ordinary kind.) Place them on a buttered tin and heat up in the oven, to be ready by the time the coating mixture is finished.

3. 3

   They must not be heated too soon, otherwise they will get dry.

4. 4

   Beat up the egg-yolks in a small stewpan, add the butter, cream, and the seasoning, including the mustard and tarragon.

5. 5

   Stir over the fire till the mixture begins to thicken, then add the lemon-juice.

6. 6

   Keep hot, but do not allow it to boil.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 494. The excerpt below is the record exactly as published.

oz. butter, 1 hard-boiled egg, 1 French gherkin, 8 oval-shaped pieces of fried bread. Cut the cod roe into eight slices, chop the onion and garlic very finely, and fry in the butter ; stir in the curry powder, fry a little, and add the tamarind pulp, chutney, and lemon-juice ; stir until it boils, then lay in the slices of cod roe and let them get hot through. Chop the gherkin, cut a few fanciful slices of the white of egg, chop the remainder, also the yolk. Dress each slice of cod roe with a sufficient quantity of pulp on the fried pieces of bread ; decorate with the gherkins, white of egg, and yolk of egg, so as to produce a neat design ; dish up, place in the oven for a few minutes, or serve cold. 1828. Laitance de Harengs d la Broche. — Toss some herring roes in butter and finely-chopped shallots (well blended), fasten each with a small silver skewer, and place each on a piece of toasted bread cut to the required size and spread over with anchovy paste. Dish up, and garnish with parsley and lemon quarters. 1829. Petites Tartelettes, Cracovienne. — i lb. puff-paste, 1 dozen oysters, 1 oz. butter, ^ oz. flour, 2 oz. cooked ivhiting or other white fish, ^ gill cream, oyster liquor, hard-boiled egg, seasoning, 1 dessertspoonful meat-glaze. Roll out the puff-paste about a quarter of an inch thick ; cut out some rounds and six or eight flat tartlet moulds, fill these with raw rice, bake a nice colour, and take out the rice and put the crusts on a sieve. Chop the white of the hard-boiled egg and the flesh of the whiting finely. Warm up the oysters in their liquor, beard them, put six or eight of the nicest on one side, and cut the remaining ones into small slices. Melt the butter in a stewpan ; stir in the flour and cook without browning ; then add the oyster liquor and cream, stir well, put in the minced fish, white of egg, and oysters ; season with pepper and salt. Fill the tartlets with this mixture. Glaze the oysters, put aside the liquid meat-glaze ; put one on top of each tartlet. Rub the yolk of egg through a sieve and decorate round the oysters. Bake for ten minutes, dish up, and serve. ENTREMETS SAVOUBEUX, BONNES BOUCHES, ETC. 575 1830. Talmouse de Merluche fumee. — 8 oz. flour {sifted), 3 oz. butter , 2 oz. grated Parmesan cheese, 2 yolks of eggs, 1 tea- spoonful lemon-juice, paprika and cayenne pepper, smoked haddock, a tablespoonful white sauce. Prepare a short-crust paste with the flour, two ounces of butter, a pinch of cayenne, one ounce of cheese, one yolk of egg, lemon-juice, and a little water. Put about half a small haddock in a tin with a little butter into the oven for ten minutes, remove skin and bones, and chop the fish finely. Mix with the remainder of butter and cheese, season with paprika, and moisten with the sauce and half a yolk of egg. Roll out the paste, one-eighth of an inch thick, stamp out some rounds with a two-inch cutter, put a tablespoonful of the mixture in the centre of each round, wet the edges, and take up the edges in such a manner as to form a triangular shape similar to a Pope’s cap (talmouse), brush over with egg, sprinkle a tiny pinch of paprika on the top of each, and bake in a moderate oven for ten minutes. Dish up and serve hot. 1831. Croiites a la St. Georffes. — i dried haddock, \ pint milk, 2 eggs, 1 shallot, 1 teaspoonful chopped parsley, 1 oz. butter, brown bread, seasoning . Scald the fish, remove the skin and bones, break up the flesh into very small pieces, and put it in a saute-pan with the milk. Cook till tender, take up the fish, drain, and shred it as finely as possible. Melt the butter in a stewpan, put in the shallot (peeled and finely chopped) and the parsley ; blend a little but do not let it get brown ; then add the fish and stir over a gentle fire. Beat up the eggs, add about a couple of tablespoonfuls of the milk the fish was cooked in, season with a pinch of pepper and a pinch of nutmeg ; stir this into the pan containing the fish ; when it commences to set remove it from the fire. Have ready some neatly shaped croutes of fried brown bread, dress the mixture upon these ; dish up, garnish with parsley, and serve as after-dinner savoury or breakfast dish. 1832. Sardines au Parmesan d la lief fence. — 1 tin sardines, £ lb. flour, 2 oz. Parmesan cheese grated, 1 egg, 1 oz. butter, salt, cayenne pepper, frying-fat. Sift the flour on to a board, make a well in the centre of the flour, put in a pinch of salt, a little grated cheese, the yolk of the egg, and a few drops of water. Work this to a stiff but smooth paste, which must be well kneaded for at least ten minutes. Place in the cool for half an hour. Cut the tails off six or eight sardines, wipe them gently with a damp cloth. Roll out the paste as thinly as possible and cut into oblong pieces. Oil the butter, dip each sardine in butter and roll in grated cheese, place on a piece of paste and wrap up neatly, seal the ends with white of egg. Drop into hot fat, fry gently a golden brown, take up, drain well, dish up neatly. Sprinkle over with grated cheese mixed with a pinch of cayenne pepper and serve hot. >76 THE NEW CENTURY COOKERY BOOK 1833. Eclairs de Sardines. — Skin carefully some sardines and yu*ap each neatly in a piece of puff-paste, previously spread over with a little anchovy paste. Brush over with egg-yolk and place on a baking-sheet. Mark the surface of the paste crossways with the point of a knife, and bake in a sharp oven for ten minutes. Serve hot or cold. 1834. Sardines a la Waive. — 8 or 9 sardines, 3 yolks of eggs, \ oz. butter, 1 dessertspoonful cream, | teaspoonful lemon- juice, a few tarragon leaves ( finely chopped), a pinch of salt, and a pinch of English mustard, a pinch of cayenne, 8 or 9 fingers of toasted bread

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