Sardines a l’Indienne

Ingredients

• Put a pat of butter into the chafing-dish
• the yolks of four beaten eggs
• a teaspoonful of chutney
• salt to taste
• Cayenne to taste
• some trimmed sardines
• dip in egg
• bread-crumbs
• fry in hot butter
• on strips of thin toast

Method

1. 1

   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 teaspoonful 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.

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 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

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