1859 Sardines à la Sicilienne

Name: Sardines à la Sicilienne
Cuisine: France
Ingredients: hard-boiled eggs; beurre noisette; lemon; fillets of anchovy; capers; oil; sardines

Preparation info

Difficulty
Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

About

Method

Prepare the sardines as for Merlans Colbert and deep fry them in very hot oil. Arrange each sardine on a slice of peeled lemon and surround with Beurre Noisette