Baked Fish with Sardelles

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Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

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Take a trout, split it as for broiling and remove center bone. Place on a buttered platter, skin side down, cover with ½ cup butter, 1 cup thick sour cream, ¼ lb. sardelles which have been soaked in water and chopped fine, cayenne pepper, a little cracker dust; and add 1 cup stale grated American cheese. Bake in a hot oven one-half hour. Serve on small platter.