Waldorf Sardines

Ingredients

• a dozen sardines
• one tablespoon of olive oil
• a cupful of water
• a teaspoon of Worcester sauce
• half a teaspoon of Paprika
• a pinch of salt
• the beaten yolk of an egg
• one teaspoon of vinegar
• the same of French mustard

Method

1. 1

   Pour boiling water over sardines, remove skin and tails.

2. 2

   Heat sardines with olive oil for eight minutes.

3. 3

   In another pan, heat olive oil, add water, thicken, then add Worcester sauce, Paprika, and salt.

4. 4

   Remove from heat, stir in egg yolk, vinegar, and mustard.

5. 5

   Heat sardines again and pour sauce over.

Nutrition per serving

As published

This recipe was extracted from The cult of the chafing dish (1904) by Frank Schloesser, page 20. The excerpt below is the record exactly as published.

Waldorf Sardines. Another very good if not quite as simple a way of preparing them is Waldorf Sardines. Pour boiling water over a dozen sardines, wiping off the skin with a clean fish-cloth and removing the tails. Put them in the Chafing Dish with one tablespoon of olive oil and heat thoroughly for eight minutes. Put 72 THE CHAFING DISH them aside on a dish and keep them hot. Now put another tablespoon of olive oil into the pan, and when sizzling add a cupful of water. Stir until it gets thick, then add a teaspoon of Worcester sauce, half a teaspoon of Paprika, and a pinch of salt. Take the dish oiF the flame. Add the beaten yolk of an egg, one teaspoon of vinegar and the same of French mustard

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