Sprats

Ingredients

• Select the very fleshy ones
• finely-chopped shallots
• chopped parsley
• oil
• vinegar

Method

1. 1

   In order to prepare them, suppress the heads and remove or leave on the skins, in accordance with the consumer’s taste.

2. 2

   Put them on a dish with some finely-chopped shallots, chopped parsley, and oil and vinegar, using a very little of each ingredient.

3. 3

   Leave them to marinade for five or six hours, taking care to turn them over from time to time so as to thoroughly saturate them with the marinade.

As published

This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 96. The excerpt below is the record exactly as published.

SPRATS These are smoked sardines. Select the very fleshy ones, for there exist many kinds, a few of which are dry and quite flavourless. In order to prepare them, suppress the heads and remove or leave on the skins, in accordance with the consumer’s taste. Put them on a dish with some finely-chopped shallots, chopped parsley, and oil and vinegar

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