Note 53 — INDEX
Reading edition
No. 53. Sardine Sauce.—Bone and skin half a dozen sardines, boil the bones and skin in half a pint of stock (No. 15,) or in any fish liquor with a minced shallot, a little lemon peel, a pinch of mace and a little pepper, strain, add the sardines rubbed to a paste, a little butter and cream, sufficient to make of the right consistency. Boil up and serve poured over the fish.