2789.—SARDINES, DEVILLED. (Fr.—Sardines à la Diable.)
Ingredients.—8 or 10 sardines, 8 or 10 fried finger-shaped croûtes, 1 oz. of butter, 1 finely-chopped shallot, lemon-juice, cayenne, Krona pepper, salt.
Method.—Skin the sardines, split them down the back, remove the bone, and replace the two halves. Sprinkle them with lemon-juice, shallot, cayenne, and salt, cover and let them remain for ½ an hour, during which time they must be turned once, and again sprinkled with lemon-juice, etc. Heat the butter in a sauté-pan, drain and dry the sardines, rub them over lightly with flour, and fry them until nicely browned. Meanwhile fry the croûtes in clarified butter or fat, lay on each a sardine, sprinkle with lemon-juice and Krona pepper, and serve as hot as possible.
Time.—1 hour. Average Cost, 1s. to 1s. 2d. Sufficient for 6 or 8 persons. Seasonable at any time.
2790.—SARDINE ECLAIRS. (Fr.—Eclairs de Sardines.) (See Anchovy Eclairs, No. 2712.)
2791.—SARDINE EGGS. (Fr.—Sardines aux Œufs.)
Ingredients.—4 sardines, 4 hard-boiled eggs, 2 tablespoonfuls of white sauce, 1 teaspoonful of essence of anchovy, watercress, cayenne, 1 dessertspoonful of coarsely-chopped pickled gherkin.
Method.—Cut the eggs across in halves, trim off the extreme end of each to enable them to stand firmly, and carefully remove the yolks. Skin and bone the sardines, chop them coarsely, and pound them together with the yolks of eggs still smooth. Add the anchovy essence and the white sauce gradually until a moist paste is obtained, then season to taste, and rub through a hair sieve. Add the gherkin to the preparation, put it into the white of egg cases, garnish with watercress seasoned with oil and vinegar, and serve.
Time.—1 hour. Average Cost, 1s. to 1s. 2d. Sufficient for 8 persons. Seasonable at any time.
2792.—SARDINES, FRIED. (Fr.—Beignets de Sardines.)
Ingredients.—4 or 5 sardines, ½ a teaspoonful of finely-chopped parsley, 1 finely-chopped shallot, 1 teaspoonful of lemon-juice, cayenne, Krona pepper, frying-fat, frying-batter (see p. 882).
Method.—Skin, bone and divide the sardines in halves, sprinkle over them the lemon-juice, parsley and shallot, cover with a plate, and let them remain for 1 hour. Make the batter as directed, dip in