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Sardines à la Pietmontaise

Fry some bread in boiling fat, and having taken the scales off some sardines, making them hot in the oven, put them on the fried bread, and pour over them the following sauce, made with- Yolks of four Eggs, well whipped.

Half an ounce of Butter.

One teaspoonful of Tarragon Vinegar.

One teaspoonful of Malt Vinegar.

A little made Mustard.

Salt. Stir these well together over the fire till the sauce thickens; it must not boil.