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Bar Snacks 3

Canned Sardines with Triscuits,Dijon Mustard, and Cornichons

1 can sardines in oil

1 dollop Dijon mustard

small handful cornichons

small handful Triscuit crackers

1 parsley branch

Buckle the can after you open it to make it easier to lift the sardines out of the oil

without breaking them.

Stack the sardines on the plate the same way they looked in the canmore or less.

Dont crisscross or zigzag or otherwise make restauranty.

Commit to the full stem of parsley, not just the leaf. Chewing the stems freshens the

breath.

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8/10/2019 Excerpt from the recipe book "Prune" by Gabrielle Hamilton

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4 Prune

Radishes with Sweet Butterand Kosher Salt

red globe or French breakfast radishes, well washed to remove any sand,

but left whole with a few stems intact

unsalted butter, waxy and cool but not cold

kosher salt

There is nothing to this, but still . . . I have seen it go out looking less than stellarand thats embarrassing considering its been on the menu since we opened and is

kind of signature, if Prune had such a thing as signature dishes.

Keep the radishes fresh with ice and clean kitchen towels.

Cull out any overgrown, cottony, spongy radishes; keep your butter at the perfect

temperature; and be graceful on the plate, please.

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8/10/2019 Excerpt from the recipe book "Prune" by Gabrielle Hamilton

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Bar Snacks 5

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