Olives à la St. Augustin

The "Queen" Cookery Books. No.9. Sala... · S. Beaty-Pownall · 1905
Source
The "Queen" Cookery Books. No.9. Salads, Sandwiches, and Savories.
Status
success · extracted 4 days ago
Not a recipe
No
Ingredients (14)
Olives à la St. Augustin
Olives à la Normande variation
Croûtes de Homard à la variation
Instructions (5)
  1. Turn some olives, and with a bag and small pipe fill them with pâté de foie gras previously sieved.
  2. Stand each olive in a little bouche mould (quarter of an inch deep), and fill the mould with just liquid aspic, garnishing each with a little chervil.
  3. When firm turn out and set each on a square croûte thickly spread with ham butter.
Variations
  1. This dish can be varied to taste; for instance, if the olives are stuffed with a fillet of anchovy, or a little anchovy butter, and placed, when set, on croûtes piled with shrimp or prawn butter, they become Olives à la Normande.
  2. Or, the olives may be stuffed with rich mayonnaise or tartare sauce, and the croûtons spread with lobster seasoned with oil and vinegar, and mixed with just liquid aspic, the whole being spread on the croûtes before it is actually set, and served as Croûtes de Homard à la.
Original Text · last edited 4 days ago
Olives à la St. Augustin.—Turn some olives, and with a bag and small pipe fill them with pâté de foie gras previously sieved; stand each olive in a little bouche mould (quarter of an inch deep), and fill the mould with just liquid aspic, garnishing each with a little chervil. When firm turn out and set each on a square croûte thickly spread with ham butter. This dish can be varied to taste; for instance, if the olives are stuffed with a fillet of anchovy, or a little anchovy butter, and placed, when set, on croûtes piled with shrimp or prawn butter, they become Olives à la Normande. Or, the olives may be stuffed with rich mayonnaise or tartare sauce, and the croûtons spread with lobster seasoned with oil and vinegar, and mixed with just liquid aspic, the whole being spread on the croûtes before it is actually set, and served as Croûtes de Homard à la
Notes
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