2325—Sardines à la Diable

Take fresh sardines, if possible. Skin and bone them; coat them with mustard and cayenne; treat them No. 174, Anglaise (for Egg-and-bread-crumbing); fry them at the last moment, and dish them on small fried croûtons, the shape of sardines.

N.B.—Fresh anchovies and smelts may be prepared in the same way.