Cookery for every household

Remove the bones from the number of sardines required and cut them into neat little fillets. Sprinkle them with the above seasonings and let them lie a short time. Have ready a small quantity of frying batter (Recipe 1861), dip the prepared fillets into it, and then fry them in boiling fat to a golden brown colour. Drain and sprinkle with coralline pepper. Serve piled up on a lace-edged paper, garnished with cut lemon. Note. — Anchovies or small fillets of herring may be prepared in the same way. 2390. Sardine Fritters, 2 (Beignets de Sardines) 1 oz. flour, \ oz. butter. | gill water. 1 egg. sardine 1 dessert-sp. paste. A squeeze of lemon juice. Seasoning. Have the flour dry and finely sifted. Put it into a small saucepan with the butter and water, 2392. Sardines a la Piedmontaise 6 or 7 small sardines. G or 8 finger-shaped croutons of bread. Sauce. 1| oz. butter. 1 tea-sp. tarragon vinegar. 1 tea-sp. plain vinegar. 2 yolks of eggs. Seasoning. Dip the sardines in warm water, wipe them and remove the skin. Then place them on a greased tin, cover with greased paper, and heat them in the oven. Meanwhile prepare the sauce. Put the butter and vinegars into a small saucepan with a pinch of cayenne pepper, salt, and a little made mustard, and heat them over the fire. Then add the yolks of eggs well beaten, and stir over the fire until the mixture thickens. Place the sardines on the croutons of fried bread, and put the sauce over them. Sprinkle with parsley or lobster coral and serve very hot. 2393. Sardines Rissolettes 1 table-sp. minced sardines. 1 table-sp. white sauce. 1 yolk of egg. Seasoning Scraps of pastry. Beaten egg. Remove all skin and bone from some sardines or scraps of sardines, and mince them finely. Put the mince into a small saucepan with the white sauce, yolk of egg and seasoning, and make all hot over the fire without allowing it to boil. Then spread the mixture on a plate to cool. Now roll out some scraps of good pastry very thinly, and cut out rounds with a small fluted cutter. Brush round the edges with beaten egg, and put a small spoonful of the mixture in the middle. Fold over and press the edges together. Place these little crescent-shaped rissolettes on a greased tin, brush them over with beaten egg, and bake in a good oven until brown and crisp. Notes. — These rissolettes may be fried in boiling fat instead of being baked. A few chopped mushrooms may be added. 2394. Shrimp Croustades (Croustades de Crevettes) 1 gill picked shrimps. 2 table-sps. white sauce. 2 table-sps. cream. A squeeze of lemon juice 1 tea-sp. shrimp essence. Cayenne pepper. A pinch of salt. Croustades of bread. Chopped parsley and coralline pepper. Make some small croustades of bread as directed in Recipe 2246, and fry them to a pretty brown colour. Heat the shrimps in a small saucepan Croustades of Shrimps with the white 'sauce, add the cream and seasoning, and heat again. Fill up the cases with this mixture, piling it rather high in the centre. Sprinkle them with finely chopped parsley and coralline pepper, arrange 2 or 3 shrimps on the top, and serve very hot, garnished with parsley. 2395. Devilled Shrimps (Crevettes a la Diable) Chopped parsley. Lemon. Brown bread and butter. Shrimps. A little flour. Cayenne.