Sardines with Anchovy (Sardines a V Anchois) a la Tomate

Ingredients

• Six sardines
• one teaspoon anchovy paste
• four tablespoons dissolved Cox’s gelatine
• half a cup whipped cream
• two tablespoons mayonnaise dressing

Method

1. 1

   Mash sardines in a saucepan; add anchovy paste, gelatine, mayonnaise dressing, and, last, the whipped cream.

2. 2

   Leave until stiff; roll in small balls.

3. 3

   Glaze with a tomato glaze; make them look like tomatoes; put a green leaf or clove in each.

4. 4

   Serve on a round piece of buttered bread.

5. 5

   Garnish with lemon and parsley.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 16. The excerpt below is the record exactly as published.

Sardines with Anchovy ( Sardines a V Anchois) a la Tomate Six sardines, one teaspoon anchovy paste, four tablespoons dissolved Cox’s gelatine, half a cup whipped cream, two table¬ spoons mayonnaise dressing. How to Make It. Mash sardines in a saucepan; add anchovy paste, gelatine, mayonnaise dressing, and, last, the whipped cream. Leave until stiff; roll in small balls. Glaze with a tomato glaze; make them look like tomatoes; put a green leaf or clove in each. Serve on a round piece of buttered bread. Garnish with lemon and parsley. -- 12 THE SWEDISH, FRENCH, AMERICAN COOK BOOK Anchovy in Aspic ( Anchois en Aspic ) a la Gimo Take small fluted moulds; glaze with aspic; decorate with Span¬ ish pepper all around and cream in the shape of a fish with little dots all around; glaze again, split and bone an anchovy; put in the form; take one cup whipped cream, two hard-boiled eggs chopped fine, one teaspoon anchovy paste, three tablespoons dissolved Cox’s gelatine. How to Make It. Stir anchovy paste with part of the cream until dissolved; add gelatine, eggs, and, last, the rest of the cream, pepper, salt; fill the moulds; leave on the ice until ready to serve; dip in lukewarm water; turn out on bread that has been spread with butter and anchovy paste. Garnish with lemon and pars¬ ley. Serve as appetizer. Canape of Fowl a la Marie, for Six Persons Canape de Volaille a la Marie Twelve slices bread, six leaves lettuce, a half cup minced chicken (the breast), four anchovies chopped fine, two tablespoons mayonnaise dressing

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