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Sardine Toast

A toast topped with a warm sardine and egg mixture seasoned with anchovy essence and cayenne.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Butter and milk are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Sardine Toast

Ingredients

Directions

Prepare

  1. Remove the skin and bones from the sardines and chop them coarsely.

  2. In a saucepan, heat the milk and butter until hot.

Make the sardine mixture

  1. Add the chopped sardines, anchovy essence, and a little cayenne to the saucepan.

  2. Stir the mixture by the side of the fire until the egg thickens, but do not let it boil.

Serve

  1. Prepare well-buttered squares of toast and pour the sardine mixture over them.

  2. Serve immediately.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  2. Egg + anchovytop 12% of all pairs
    Smell alikemoderate
    Cooked together2,330 recipes

    Shared aroma: decanal (soap, orange peel).

  3. Butter + anchovytop 13% of all pairs
    Smell alikemoderate
    Cooked together3,697 recipes

    Shared aroma: decanal (soap, orange peel).

  4. Anchovy + peppertop 17% of all pairs
    Smell alikelow
    Cooked together3,232 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  5. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Sardines
Provide the main savoury flavour and the bulk of the topping.
Egg yolk
Thickens the mixture into a creamy, spoonable texture as it gently heats.
Butter
Adds richness and a smooth, silky mouthfeel to the mixture.
Milk
Loosens the mixture and adds creaminess to the sauce.
Essence of anchovy
Intensifies the salty, savoury depth of the sardines.

The step that matters

Stir without boiling. The egg yolk thickens by gentle heat, and boiling can curdle it into grainy lumps, so the mixture must stay below a boil while stirring.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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