the sardines, fry them in hot fat until nicely browned, then drain well. Arrange in a pyramidal form on a hot dish, sprinkle with Krona pepper, and serve.
Time.—1½ hours. Average Cost, 9d. Sufficient for 6 or 8 persons. Seasonable at any time.
Note.—For another method of frying, see Anchovy Aigrettes. Four sardines may be substituted for the anchovies, the other ingredients remaining the same.
2793.—SARDINES, GRILLED. (See Sardines Devilled, No. 2789.)
Prepare the sardines as directed, but instead of frying them, grill them over, or in front of, a clear fire.
2794.—SARDINE PATTIES. (Fr.—Bouchées de Sardines.)
Ingredients.—2 large or 3 small sardines, 1 tablespoonful of white sauce (see Sauces), 1 teaspoonful of grated Parmesan cheese, a few drops of lemon-juice, a few drops of anchovy essence, cayenne, puff paste No. 1665, fried parsley.
Method.—Prepare 8 patty cases 1½ inches in diameter (see No. 795), when baked, remove and put aside the lids, scoop out the soft inside, and keep the cases hot until required. Skin and bone the sardines, and divide them into fine ½-inch strips. Put the sauce and sardines into a small stewpan; when hot, add the anchovy essence, lemon-juice and cayenne to taste, and stir in the cheese. Fill the cases with the preparation, put on the lids, garnish with crisply-fried parsley, and serve.
Time.—1 hour. Average Cost, 5d., exclusive of the puff paste. Sufficient for 6 or 7 persons. Seasonable at any time.
2795.—SARDINE TOAST. (Fr.—Croûtes de Sardines.)
Ingredients—4 sardines, ½ an oz. of butter, the yolks of 2 eggs, 2 tablespoonfuls of milk, 1 teaspoonful of essence of anchovy, toast, butter, cayenne.
Method.—Skin and bone the sardines and chop them coarsely. Put the milk and butter into a stewpan; when hot, add the prepared sardines, anchovy essence and a little cayenne, and last of all the yolks of eggs. Stir by the side of the fire until the eggs thicken, but do not let them boil, or they may curdle. Have ready well-buttered squares of toast, pour on the preparation, and serve as quickly as possible.
Time.—20 minutes. Average Cost, 9d. Sufficient for 3 or 4 persons. Seasonable at any time.
