Olives à la Métropole

Mrs. A.B. Marshall's cookery book · A. B. Marshall · 1894
Source
Mrs. A.B. Marshall's cookery book
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (7)
for the olives
for the aspic moulds
for the sausage topping
for serving
Instructions (6)
  1. Turn some Spanish olives, and fill each of them with Mont-pellier butter, using a forcing bag and pipe for the purpose, and arrange each olive in its natural shape;
  2. line some of the small fluted dariol moulds with aspic jelly, place one olive in each, and fill up with aspic jelly and let them set;
  3. take some thin trimmed slices of Lyons sausage, and place one of the olives in aspic;
  4. when turned out of the mould, on the middle of each slice, and by means of a rose pipe and forcing bag, form a pretty border of green butter on the sausage round the case of the aspic;
  5. take as many little glass plates as there are persons to serve, and sprinkle on each about a dessert-spoonful of hard boiled yolk of egg that has been rubbed through a sieve,
  6. place the prepared sausage and olive on the yolk, and serve.
Original Text
Olives à la Métropole. (Olives à la Métropole.) Turn some Spanish olives, and fill each of them with Mont-pellier butter, using a forcing bag and pipe for the purpose, and arrange each olive in its natural shape; line some of the small fluted dariol moulds with aspic jelly, place one olive in each, and fill up with aspic jelly and let them set; take some thin trimmed slices of Lyons sausage, and place one of the olives in aspic; when turned out of the mould, on the middle of each slice, and by means of a rose pipe and forcing bag, form a pretty border of green butter on the sausage round the case of the aspic; take as many little glass plates as there are persons to serve, and sprinkle on each about a dessert-spoonful of hard boiled yolk of egg that has been rubbed through a sieve, place the prepared sausage and olive on the yolk, and serve. These may also be served as a savoury, or for luncheon or supper.
Notes
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