Sardines en Papillotes
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 Papillotes. — Cleanse the fish as for devilled sardines, and lay each in a heart-shaped piece of white paper (previously well oiled), with a teaspoonful of d’Uxelles mince (mushrooms, jjarsley, chives, &c., minced and fried in butter or oil), and a little cold and thick brown sauce
Cook this with the app: pantry check, scaling, and the assistant.