Sardines à la Cambridge from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
Take some sardines, say twelve, for six to eight persons, remove all the outside skin, take the fillets from the bones and rub the meat through a fine hair sieve and mix it with six minced raw bear...
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Cooking tools:
- Fine-mesh sieve
- Chef's knife
- Cutting board
- Mixing bowl
- Pot
- Spoon
Ingredients
- fresh green parsley
- egg
- flour
- raw yolks of eggs
- warm butter
- white breadcrumbs
- cayenne pepper
- boiled yolks of eggs
- oysters
- sardines
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