Cornets aux Olives.—Blanch and mince enough
olives to fill a dessertspoon, and stir this into a gill
of rich mayonnaise (made as in the recipe for
Cassolettes à la Cazanove); now stir into this a gill
of stiffly whipped aspic, and the same of stiffly
whipped cream, adding in some little cubes of foie
gras. Have ready some crisp cold cornets made of
cornet paste, and fill these with the above by means
of a bag and rose pipe, and place in the mouth of
each cornet an olive stoned and farced with sieved
foie gras. This is another savoury that may be
varied almost indefinitely. For instance, use
tomato mayonnaise, mix with the aspic and whipped
cream, and little pieces of lobster or prawns, and
place a curled prawn with a tiny spray of tarragon
in the mouth of each.