Sardines aux Olives
From Salads, sandwiches, and savouries, 1901
Presented as published in 1901. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Salads, sandwiches, and savouries (1901) by S. Beaty-Pownall, page 29. The excerpt below is the record exactly as published.
Sardines aux Olives. — Cleanse the fish as before, arrange each on a fried finger crouton, seasoned with freshly ground black pepper and a little salt ; then when very hot dust thickly with grated Parmesan cheese, and pour over each finger a little melted glaze in which you have stiri'ed some minced olive
Cook this with the app: pantry check, scaling, and the assistant.