Sardines à la Royale

Mrs. A.B. Marshall's cookery book · A. B. Marshall · 1894

Source: Mrs. A.B. Marshall's cookery book
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (7)

some sardines from a tin ↝ Fish, sardines, canned [Fish]
little crisp leaves of endive in pieces about the size of a shilling piece ↝ Grape leaves, raw [Vegetables and Vegetable Products]
salad oil ↝ Oil, sesame, salad or cooking [Fats and Oils]
a few drops of tarragon vinegar
little strips of French gherkin ↝ Pickles, NFS [Olives, pickles, pickled vegetables]
hard boiled white of egg ↝ Egg, white only, raw [Eggs and omelets]
little chopped cooked beetroot ↝ Beets, raw [Vegetables and Vegetable Products]

Instructions (7)

Take some sardines from a tin and remove all the outer skin, split the back of the fish down with a small pointed knife, and take out the bone and close up the fillets again
Season the endive pieces with salad oil and a few drops of tarragon vinegar
Place the seasoned endive on a little glass plate
Put the sardine on top of the endive
Arrange little strips of French gherkin and hard boiled white of egg crossways over the sardine
Place a little chopped cooked beetroot down the sides of the sardines
Serve for hors-d'œuvre or savoury

Original Text

Sardines à la Royale.
(Sardines à la Royale.)
Take some sardines from a tin and remove all the outer skin, split the back of the fish down with a small pointed knife, and take out the bone and close up the fillets again; have some little crisp leaves of endive in pieces about the size of a shilling piece, season them with salad oil and a few drops of tarragon vinegar, place them on a little glass plate, put the sardine on the top, and arrange over it crossways little strips of French gherkin and hard boiled white of egg, place a little chopped cooked beetroot down the sides of the sardines, and serve for hors-d'œuvre or savoury.

Notes

—