Sardines en Fritot
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 30. The excerpt below is the record exactly as published.
Sardines en Fritot. — Cleanst.' and dry the fish well, roll lightly in flour, or dip them in good frying batter as you choose, and fry till j^erfectly crisp. Drain and seiwe very hot on fingers of fried bread dusted with grated Parmesan and coralline pepper
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