Beurre de Sardines

Preparation info

    • Difficulty

      Easy

Appears in

What Shall We Have To-Day? 365 Recipes for All the Days of the Year

What Shall We Have To-Day? 365 Recipes for All the Days of the Year

By X. Marcel Boulestin

Published 1932

  • About

Method

Take one or two tins of sardines, carefully remove the skin and bones and pound in a mortar; add the same quantity of butter, a little salt and pepper and mix thoroughly so that it becomes a very smooth paste. Serve with toast. You can, if you like, add to the mixture a few cooked soft roes. The mixture will keep for several days in an ice chest, but it should always be served very cold, the consistency being that of butter on a cold day. You can either give it a shape or keep it in a terrine. It is also delicious for sandwiches.