La Tupina’s Sardine and Potato Cake from The Cooking of South West France by Paula Wolfert
At the restaurant La Tupina in Bordeaux there’s no closed season on giblets sizzling in a skillet, stuffed chicken roasting on a spit, beans simmering in an iron pot in the fireplace, and thick...
Ingredients
- 1 pound fingerling potatoes, scrubbed
- Coarse sea salt
- 2 imported bay leaves, halved
- ⅓ cup AA quality salted butter (see Note at right)
- Juice of 1 lemon
- Freshly ground pepper
- 2 tablespoons minced fresh chives
- 12 very fresh, shiny, sardines (about 1⅓ pounds), cleaned and skinned (see Notes at right)
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