Broiled Sardines

If the sardines be fresh, empty and scrape on each side, then wipe well. Put them on a plate, pour oil over, and place them on a double hinged broiler; broil, dress and baste with maitre d'hotel butter (No. 581). Serve at the same time some slices of toast. In ease there be no fresh sardines then use those in tins; take them out of the box, suppress the skin, and cut off both ends, finish them the same as the fresh ones.

Fried Anchovies

If no fresh anchovies be handy, then use unsalted ones, splitting them in two and soak in fresh water for three hours. Drain, clean, and put them on a deep plate pouring over vinegar, oil, adding mignonette pepper. Dip them in frying paste, then plunge into very hot oil to fry them to a fine color; drain and dress on a folded napkin in a pyramidical form, arranging a bunch of fried parsley on top. Serve with anchovy sauce ( No. 427).

Silver Fish In Papers

After cleaning the fish, slightly detach the fillets in order to remove the middle bone; salt and coat over with oil, broil them but little, oil some sheets of paper, cut into heart-shapes; on one side place a little Duxelle (No. 385), over this the fish, and finish with a little more Duxelle, then fold the paper all around to enclose them hermetically; when they are two-thirds folded pour in some Madeira sauce (No. 492), and finish to close. Butter the dish on which they are to be served, put on the papers and set it in the oven. Serve when the papers have swollen and they are of a fine color.