Chapter XIX · Savouries · No. 2325
Built upon: No. 174Anglaise (for Egg-and-bread-crumbing)
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.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2325, p. 683. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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