Sardines (French Fashion)

Ingredients

• about a dozen sardines
• some butter or oil
• 1 tsp. tarragon vinegar
• 1 tsp. cider vinegar
• 1 tsp. made mustard
• % tsp. salt
• 1 tsp. butter
• 4 eggs

Method

1. 1

   Remove the skin and tails from sardines, and heat them in the oven.

2. 2

   Heat some butter or oil in the blazer of one chafing-dish, and in it saute some bits of bread of suitable shape to serve under the sardines.

3. 3

   Put in the blazer of another chafing-dish over hot water the well-beaten yolks of eggs, tarragon vinegar, cider vinegar, made mustard, salt and butter.

4. 4

   Stir the sauce until it is quite thick, then serve the sardines on the bread with the sauce poured over them.

5. 5

   Olives are agreeable with this dish.

Nutrition per serving

As published

This recipe was extracted from The Worcester domestic science school's one year course laboratory cook book (1914) by Worcester domestic science school, Worcester, Mass., page 34. The excerpt below is the record exactly as published.

SARDINES. (FRENCH FASHION). Remove the skin and tails from about a dozen sardines, and heat them in the oven. Heat some butter or oil in the blazer of one chafing- dish, and in it saute some bits of bread of suitable shape to serve under the sardines. Put in the blazer of another chafing-dish over hot water the well-beaten yolks of 4 eggs, 1 tsp. each of tarragon vinegar, cider vinegar, and made mustard, % tsp. salt and 1 tsp. butter

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