Stuffed Sardines a la Provençale

Ingredients

• twenty sardines
• some very finely chopped spinach
• a little salad oil
• season with salt
• nutmeg
• pepper
• one clove
• breadcrumbs
• moisten with milk
• two or three yolks of eggs
• two or three chopped anchovies
• a pinch of minced onion
• a very little oil

Method

1. 1

   Cook spinach in salad oil until dry.

2. 2

   Season with salt, nutmeg, and pepper.

3. 3

   Add breadcrumbs and milk, cooking until thick.

4. 4

   Mix in yolks and anchovies.

5. 5

   Prepare sardines by removing heads and guts, salting, and filling with spinach.

6. 6

   Roll and secure with thread.

7. 7

   Place sardines on a plate with minced onion, drizzle with oil, and bake for 12 minutes.

Nutrition per serving

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.

Stuffed Sardines a la Proven^ale (Sardines Farcies) Put some very finely chopped spinach in a sauce- pan with a little salad oil, and cook till dry. Season with salt, nutmeg, and pepper, and one clove ; sprinkle with breadcrumbs, and moisten with milk. Cook over the fire till it becomes of a proper consistency, then remove from the fire and mix in two or three yolks of eggs and two or three chopped anchovies. Take off the heads and the pipe or guts of twenty sardines, split them open, salt them, and mask the insides with some of the spinach. Roll them up like barrels and fasten them with thread. Take a fire-proof plate, sprinkle it with a pinch of minced onion. Pour a very little oil

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