Sardines, Epicurean Style
From "Dainty dishes", 1903
Presented as published in 1903. 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 "Dainty dishes" (1903) by Adolphe Meyer, page 13. The excerpt below is the record exactly as published.
Sardines^ Epicurean Style. Proceed first as in the foregoing receipt, but omit the cayenne pepper and put only one sardine on each piece of toast. Cover with Cheese SoufHe preparation (but with only half the amount of whipped egg whites usually taken). Besprinkle with grated cheese
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