386—Sprats

These are smoked sardines. Select the very fleshy ones, for there exist many kinds, a few of which are dry and quite flavourless.

In order to prepare them, suppress the heads and remove or leave on the skins, in accordance with the consumer’s taste. Put them on a dish with some finely-chopped shallots, chopped parsley, and oil and vinegar, using a very little of each ingredient. Leave them to No. 168, Cooked Marinade for Venison for five or six hours, taking care to turn them over from time to time so as to thoroughly saturate them with the No. 168, Cooked Marinade for Venison.