Sardines à la Royale from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
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...
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Cooking tools:
- Paring knife
- Can opener
Ingredients
- tarragon vinegar
- french gherkin
- crisp leaves of endive
- salad oil
- white of egg
- cooked beetroot
- sardines
- fish
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