Sardines, Vinaigrette

Ingredients

• Remove the skins from a can of sardines
• on a lettuce leaf
• a spoonful of vinaigre
• one of olive oil
• a lemon cut in half
• two hard-boiled eggs cut in two
• some chopped onion on a small leaf of lettuce
• another small leaf filled with small French capers

Method

1. 1

   Remove the skins from a can of sardines, and arrange on a platter, on a lettuce leaf.

2. 2

   Sprinkle with salt and fresh-ground black pepper, pour a spoonful of vinaigre and one of olive oil over them, and sprinkle with chopped parsley.

3. 3

   Garnish with a lemon cut in half, two hard-boiled eggs cut in two, some chopped onion on a small leaf of lettuce, and another small leaf filled with small French capers.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 57. The excerpt below is the record exactly as published.

Sardines, vinaigrette Fried eggs Paprika schnitzel with spatzel Dry toast German apple cake English breakfast tea Coffee DINNER Blue Point oysters on half shell Puree paysanne Pompano saute, meuniere Tame duckling, apple sauce Young beets in butter Sweet potatoes saute Waldorf salad Lemon pie Coffee Sardines, vinaigrette. Remove the skins from a can of sardines, and ar- range on a platter, on a lettuce leaf. Sprinkle with salt and fresh-ground black pepper, pour a spoonful of vinaigre and one of olive oil over them, and sprinkle with chopped parsley. Garnish with a lemon cut in half, two hard- boiled eggs cut in two, some chopped onion on a small leaf of lettuce, and another small leaf filled with small French capers

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