Sardines, Petites Bouchees de

Name: Sardines, Petites Bouchees de
Ingredients: two or three cleansed sardines; a few drops of chilli vinegar; enough cheese to bring it to the consistency of buttered crab; some lightly minced oysters

From Salads, sandwiches, and savouries, 1901

Proportions are to taste.

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, Petites BoucJiees de. — Have ready some tiny cases either of fried bread, puff, cheese, or anchovy pastry, and fill with the following : Pound two or three cleansed sardines with pepper, salt, a few drops of chilli vinegar, and enough cheese to bring it to the consistency of buttered crab, then stir into this some lightly minced oysters

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