SARDINES

Ingredients

• sardines of good size
• Put dabs of butter over them
• sprinkle with parsley

Method

1. 1

   Butter a baking dish, and lay in it sardines of good size, which have had the loose silvery skin rubbed off, and have been dredged with flour.

2. 2

   Put dabs of butter over them, sprinkle with parsley and heat in a quick oven, being careful not to dry them out.

3. 3

   They can be served with a hot tomato sauce, or to garnish baked or boiled fish, one sardine being placed on each serving of fish.

As published

This recipe was extracted from The European cookbook for American homes (from Italy, Spain, Portugal and France) (1936) by Brown, Cora Lovisa Brackett Mrs., page 99. The excerpt below is the record exactly as published.

sardines (or canned) 3 eggs 1 cup cooked rice Juice of 1 lemon 2 pickled gherkins, chopped lA cup Madeira Anchovy fillets !/4 cup grated Parmesan cheese *4 pound butter Have fillets split thin, the slices not entirely cut through. Open slices on a board with edges overlapping so they may be rolled after stuffing is laid on. Trim to rectangular shape. Sprinkle with salt, pepper and parsley. Clean and fillet sardines. Grind fish trimmings with rice and cover half the sardine fillets with the mixture, laying a sardine fillet on top of each. Arrange these stuffed sardines with the pickle on the flounder, adding anchovy fillets, oysters and shrimp as evenly as possible, so a neat roll may be made. Brush well with 1 beaten egg. Roll so that fillets of anchovies and sardines lie lengthwise. With a sharp knife, cut roll down in il/2 inch slices. Lay in buttered baking dish and sprinkle with lemon juice and Madeira. Sprinkle with 2 tablespoons grated cheese and dot with butter. Beat potatoes with remaining eggs, cheese and butter and spread 238 THE EUROPEAN COOKBOOK over top. Brush with egg. Cover and bake in a moderate oven (35o°F.). Uncover to brown. SARDINES (Sardinhas) Butter a baking dish, and lay in it sardines of good size, which have had the loose silvery skin rubbed off, and have been dredged with flour. Put dabs of butter over them, sprinkle with parsley

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