Cornets aux Olives

Ingredients

• enough olives to fill a dessertspoon
• a gill of rich mayonnaise
• a gill of stiffly whipped aspic
• the same of stiffly-whipped cream
• some little cubes of foie gras
• some crisp cold cornets made of cornet paste
• an olive stoned and farced with sieved foie gras

Method

1. 1

   Stir minced olives into mayonnaise, then add whipped aspic and cream, along with foie gras cubes.

2. 2

   Fill crisp cornets with this mixture and place a stuffed olive in each cornet.

As published

This recipe was extracted from Salads, sandwiches, and savouries (1901) by S. Beaty-Pownall, page 51. The excerpt below is the record exactly as published.

Cornets aux Olives. — Blanch and mince enough olives to till a dessertspoon, and stir this into a gill •of rich mayonnaise (made as in the recipe for Cassolettes a la Cazanova) ; 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 till these with the above by means of a bag and rose jDipe, and place in the mouth of each cornet an olive stoned and farced with sieved foie gras

Cook this with the app: pantry check, scaling, and the assistant.