Sardines au Parmesan d la lief fence

Ingredients

• 1 tin sardines
• ½ lb. flour
• 2 oz. Parmesan cheese grated
• 1 egg
• 1 oz. butter
• salt
• cayenne pepper
• frying-fat

Method

1. 1

   Sift the flour onto 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.

2. 2

   Work this to a stiff but smooth paste, which must be well kneaded for at least ten minutes.

3. 3

   Place in the cool for half an hour.

4. 4

   Cut the tails off six or eight sardines, wipe them gently with a damp cloth.

5. 5

   Roll out the paste as thinly as possible and cut into oblong pieces.

6. 6

   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.

7. 7

   Drop into hot fat, fry gently a golden brown, take up, drain well, dish up neatly.

8. 8

   Sprinkle over with grated cheese mixed with a pinch of cayenne pepper and serve hot.

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 496. The excerpt below is the record exactly as published.

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

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