Sardines is a traditional British recipe, based on Charles Elmé Francatelli's recipe of 1861, for a classic starter of tinned sardines arranged on a plate with parsley and capers. The full recipe is presented here and I hope you enjoy this classic British version of: Sardines.
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This is a classic recipe for a Victorian version of Sardines that's derived from the chef, Charles Elmé Francatelli's 1861 volume, The Cook's Guide and Housekeeper's & Butler's Assistant. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
No. 342.—SARDINES.
These are a small fish resembling pilchards, and are caught in large shoals off the western coast of France ; the largest quantities. are preserved with oil in small square tin boxes at a place called Nantes—a very large town near the coast—whence sardines are imported to this country. When the box containing the sardines has been opened with a knife—sold for that purpose by Adams of the Haymarket, St. J ames's—-remove them carefully, and arrange them neatly on a plate; garnish round with capers or chopped parsley ; pour a little fresh salad-oil over them, and serve with thin bread and butter.
Modern Redaction
Ingredients:
1 tin of sardines in brine
3 tbsp parsley, chopped
2 tsp capers, chopped
extra-virgin olive oil, to drizzle
Method:
Drain the sardines and arrange neatly on a serving plate.
Mix the parsley and capers and arrange outside the tuna slices. Drizzle over a little extra-virgin olive oil and serve accompanied by thinly-sliced bread and butter.
