Sardine Fritters (german) Recipe

Instructions

1. Cut slices of bread into equal-sized shapes more than 1/2 inch thick, and enough of them to form a ring around the edge of a small dish.
2. Beat 2 or 3 eggs and mix them with rather more than their measure of milk.
3. Soak the bread slices in this, and fry them in butter a delicate pale brown.
4. Lay the slices around the edge of your dish, letting one slice rest on the edge of the other.
5. Lay poached eggs in the middle of the dish, and put on them the following sauce, which must be thick enough to spread: Mince the yolks of 4 hard-boiled eggs quite small.
6. Chop fine some parsley, a little sprig of tarragon, and some pimpernel or burnet.
7. Melt a piece of butter in a stewpan, put in the minced herbs, and stir them a few minutes to soften; then add salt, pepper, and the minced eggs, with a dessertspoonful of gravy, the same of lemon juice or vinegar, a spoonful of capers, a little oil and mustard, and, if required, a few crumbs to thicken.
8. Stir all together.
9. Put a small tuft on each poached egg, and spread the rest on the wreath of sippets.
10. Take about a dozen of sardines, bone them, and mince them small with a piece of butter and a little cayenne.
11. Divide and spread this on the sippets; place them to warm for a minute in the oven, and serve.