These are usually smoked sardines, taking care to select the very fleshy ones.

To prepare them, suppress the heads and remove or leave on the skins, according to 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 to marinade for five or six hours, taking care to turn them over from time to time so as to be thoroughly saturated.

Sprats

Clean and dry one pound of sprats, and roll them in flour. Melt one ounce of butter, season with a little cayenne pepper, add a finely chopped shallot, and a tablespoonful of vinegar. Sprinkle this mixture over the sprats and place them in a well-buttered bag. Seal up and cook for five minutes in a very hot oven (350 Fahr.).