Canapes aux Olives
From High-class cookery recipes, 1897
Presented as published in 1897. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from High-class cookery recipes (1897) by Edith Nicolls Clarke, page 54. The excerpt below is the record exactly as published.
Canapes aux Olives. Have some croutes of bread fried in rounds and spread with foie-gras; the olives stoned and stuffed with foie-gras, one olive on each croute, with a little spray of tarragon or chervil
Cook this with the app: pantry check, scaling, and the assistant.