Drain and serve with
Shrimp Sauce.
[Page 313]
TWENTY WAYS TO COOK SARDINES.
BROILED SARDINES--I
Broil a dozen large sardines on a double broiler. Lay on fingers
of toast, garnish with lemon, and serve with Maitre d'Hotel Sauce.
BROILED SARDINES--II
Drain the fish and broil quickly on a double-broiler. Serve on toast
and garnish with lemon and parsley.
BROILED SARDINES--III
Drain large sardines, broil, lay on fingers of hot buttered toast,
sprinkle with grated Parmesan cheese, and brown in the oven.
BROILED SARDINES ON TOAST
Drain large sardines, skin carefully, broil on a double-broiler,
arrange on fingers of hot buttered toast, and pour over a tablespoonful
of melted butter and a cupful of canned tomatoes. Boil slowly until
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tender, take up carefully, rub the sauce through a coarse sieve,
bring to the boil, and add a cupful of cream beaten smooth with a
tablespoonful of flour. Cook until thick, stirring constantly; take
from the fire, add a teaspoonful of minced parsley, pour over the
fish, and serve.
BAKED SARDINES--I
Skin a dozen sardines and heat in the oven. Drain the oil from
them, bring to the boil, add one cupful of water, a teaspoonful
of Worcestershire Sauce, and salt and pepper to season.
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