2796.—SARDINES WITH TOMATOES. (Fr.—Sardines à la Napolitaine.)
Ingredients.—8 small or 4 large sardines, 8 finger-shaped croûtes of fried bread or buttered toast, 2 tomatoes, 1 teaspoonful of cornflour, 1 teaspoonful of grated Parmesan cheese, pepper and salt.
Method.—Skin the sardines, remove the bones, and divide them in halves if large. Squeeze as much juice as possible from the tomatoes, and rub the pulp through a fine sieve. Put it into a small stewpan; when hot add the cornflour, previously blended with a little tomato-juice, and stir until it thickens. Season with salt and pepper, stir in the cheese, and spread each croûte lightly with the preparation. Lay the sardines on the top, cover with a thin layer of the tomato mixture, place in the oven until thoroughly hot, then serve.
Time.—Half an hour. Average Cost, 10d. Sufficient for 6 or 8 persons. Seasonable at any time.
2797.—SARDINES WITH CAPERS. (Fr.—Sardines aux Câpres.)
Ingredients.—4 or 5 sardines, 1 level dessertspoonful of finely-chopped capers, 2 tablespoonfuls of liquid meat glaze, grated Parmesan cheese, buttered toast or fried finger-shaped croûtons, cayenne.
Method.—Skin and bone the sardines, and divide them in halves. Prepare the croûtes or cut the toast into fingers, place ½ a sardine on each, add a few grains of cayenne, sprinkle liberally with cheese, cover with a buttered paper, and make thoroughly hot in the oven. Heat the glaze, add to it the capers, pour it over the sardines, and serve as hot as possible.
Time.—Half an hour. Average Cost, 1s. Sufficient for 6 or 8 persons. Seasonable at any time.
2798.—SARDINES WITH MAÎTRE D'HÔTEL SAUCE. (Fr.—Sardines à la Maître d'Hôtel.)
Ingredients.—4 or 5 sardines, 2 tablespoonfuls of thick white sauce (see Sauces.) 1 teaspoonful of finely-chopped parsley, 1 teaspoonful of lemon-juice, toast, butter, Krona pepper.
Method.—Skin and bone the sardines, and divide them in halves. Cut the toast into fingers, butter them well, place ½ a sardine on each, season with Krona pepper, cover with a buttered paper, and make thoroughly hot in the oven. Meanwhile, add the parsley and lemon-juice to the hot white sauce, season to taste, and when ready to serve pour it over the sardines and toast.
Time.—Half an hour. Average Cost, 6d. Sufficient for 6 to 8 persons. Seasonable at any time.
