Sardines in Breadshells

Ingredients

• Cut inch-thick slices of bread
• one round tablespoon of butter
• one level teaspoon of flour
• one-half cup of barley water
• one teaspoon of essence of anchovy
• one dozen sardines
• two hard-boiled eggs

Method

1. 1

   Fry bread slices in butter until brown.

2. 2

   Make a sauce with butter, flour, and barley water.

3. 3

   Add anchovy essence, salt, and cayenne.

4. 4

   Remove skin and bones from sardines, mash with egg yolks.

5. 5

   Fill breadshells with sardine mixture, pour sauce over.

As published

This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 149. The excerpt below is the record exactly as published.

SARDIXES IX BREADSHELL3. Miss C. Hernstein, 2302 Budlong avenue, Los Angeles. — Cut inch-thick slices of bread with a round cutter two inches in diameter; scoop out a little cavity on each and fry them a delicate brown in hot butter; melt one round tablespoon of butter in a saucepan, add one level teaspoon of flour and when mixed, add one-half cup of barley water and stir until thick and smooth. Add one teaspoon of es- sence of anchovy or any favorite table sauce, a little salt and a shake of cayenme; remove the skin and bones from one dozen sardines, mash them to a paste with a fork, adding the sifted jolks of two hard-boiled eggs

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