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Sardines in Papers

Drain the oil from some sardines, then scrape and bone them; fill them with a mixture of chopped mushrooms, fine herbs, and cold brown sauce. Wrap them carefully in paper, fastening it securely at the ends, and warm them in the oven. Place the sardines on a hot dish and serve.

Sardines, Maitre d'Hotel Skin a number of sardines, cut off their tails, arrange them on hot buttered toast on a dish, and heat them in the oven. Put one teacupful of white sauce in a saucepan, mix with it one tablespoonful of finely chopped onion and a small quantity of chopped parsley, boil it for a few minutes, then add one tablespoonful of chili vinegar and one pinch of cayenne pepper. Remove the dish of sardines from the oven, pour the sauce over them, and serve without delay.

Sardines, Piedmontese Scrape some sardines and place them in the oven to heat. Put in a saucepan four well beaten yolks of eggs, one teaspoonful each of tarragon vinegar, malt vinegar and made mustard, a small quantity of salt, and one-half tablespoonful of butter. Stir the sauce over the fire until it is quite thick, but do not allow it to boil. Cut some slices of bread, remove the crusts, and fry them in boiling lard or butter until lightly browned. Drain the pieces of bread, arrange them on a hot dish, pile the sardines on them, pour the sauce over and serve.