Sardines à la Royale

Method

Take some sardines from a tin and remove all the outer skin, split the back of the fish down with a small pointed knife, and take out the bone and close up the fillets again; have some little crisp leaves of endive in pieces about the size of a shilling piece, season them with salad oil and a few drops of tarragon vinegar, place them on a little glass plate, put the sardine on the top, and arrange over it crossways little strips of French gherkin and hard boiled white of egg, place a little chopped cooked beetroot down the sides of the sardines, and serve for hors-d’œuvre or savoury.

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