Olives à la St. Augustine

Mrs. A.B. Marshall's cookery book · A. B. Marshall · 1894
Source
Mrs. A.B. Marshall's cookery book
Yield
1.0 person
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (10)
Instructions (6)
  1. Turn some Spanish olives and fill them by means of a forcing bag and pipe with pâté de foie gras that has been passed through a sieve.
  2. Take some little bouche cups about a quarter of an inch deep, and stand an olive in each, fixing them with aspic jelly.
  3. Fill up the moulds with aspic jelly and garnish round the olives with little sprigs of chervil.
  4. When set, turn out of the moulds and dish each olive on a little crouton of fried bread.
  5. Butter the croutons and mask them with chopped ham, tongue, or coral.
  6. Serve on a dish-paper, one to each person.
Original Text
Olives à la St. Augustine. (Olives à la St. Augustine.) Turn some Spanish olives and fill them by means of a forcing bag and pipe with pâté de foie gras that has been passed through a sieve, then take some little bouche cups about a quarter of an inch Marshall's Cookery Book 45 about a quarter of an inch deep, and stand an olive in each, fixing them with aspic jelly; fill up the moulds with this and garnish round the olives with little sprigs of chervil; when set, turn out of the moulds and dish each olive on a little crouton of fried bread which is buttered and masked with chopped ham, tongue, or coral; serve on a dish-paper, one to each person.
Notes
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