Joe Tilden's Recipes for Epicures by Joe Tilden
page 16 of 62 (25%)
page 16 of 62 (25%)
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large tomatoes cut up. Stew slowly fifteen minutes, adding a little
black pepper. Put in the fish picked to pieces and cook slowly half an hour. Serve on a platter, with some fried whole green peppers on top. * * * * * Baked Sardines Remove the skins from large boned sardines and heat in the oven on strips of toast. Make a sauce as follows: Pour the oil from the sardines into a saucepan and heat it well. Then stir in an ounce of flour, adding a small cup of hot water. Season this with a teaspoonful of Worcestershire sauce, salt and paprika. Beat the yolk of an egg with a teaspoonful of vinegar and one of mustard. Stir this into the sauce after it is removed from the fire. Pour over the sardines and serve. * * * * * Sardines with Cheese Drain the sardines and lay them on strips of toast or crisply fried bread. Cover thickly with Parmesan cheese and bake in a hot oven until light brown in color. Remove and sprinkle with chopped parsley and pour over all plenty of lemon juice. Serve very hot. * * * * * Scalloped Fish Roe |
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