Savoury à la Brighton
From À la mode cookery, 1902
Presented as published in 1902. 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 À la mode cookery (1902) by Harriet Anne de Salis, page 15. The excerpt below is the record exactly as published.
Savoury k la Brighton Take some sardines, wipe the oil from them, roll a piece of bacon round them and fry them in batter, and pour over a thick Morny sauce. A little cream added to the sauce greatly improves it. Sprinkle a little coralline pepper and dried parsley
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