CookEat Recipe
Sardines for Hors d’Oeuvre
Ready-to-eat French sardines presented on six pale lettuce leaves with lemon. Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-1148. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Document current preserved-sardine product and cold/ambient service handling after opening. Limites : Documentary adaptation with a synthetic illustration; not cooked, measured or tasted. One box contains about twelve sardines; actual count, fish size, net mass and retained packing oil vary. Lettuce size, platter allocation and diner portions are unspecified.
Method
Steps
Step 1
Select one traceable shelf-stable French-style sardine box and confirm actual fish count, packaging liquid and safe ready-to-eat status; source says ABOUT twelve, not exactly twelve. Carefully open and place six clean white lettuce leaves on side dish.
Step 2
Lay all source sardines across leaves without assuming exactly two fish per leaf; add SIX lemon quarter wedges and serve promptly, keeping any packing oil only as product-controlled presentation since the source does not say to drain.
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