Olive Fillets

Ingredients

• 1 dozen chopped ripe olives
• 1/2 cup milk
• 2 tablespoons chopped onion
• 2 tablespoons brown flour
• 2 teaspoons chopped parsley
• Salt to taste
• 1 tablespoon vegetable butter

Method

1. 1

   Simmer butter, onion, parsley, and savory.

2. 2

   Add flour and olives, stir, then add milk to make smooth.

3. 3

   Spread mixture on bread slices, press together, cut into triangles, place in a baking pan, pour cream-tomato sauce over, and bake until hot.

As published

This recipe was extracted from Science of food & cookery (1921) by H. S. Anderson, page 86. The excerpt below is the record exactly as published.

tablespoons vegetable butter 2 tablespoons chopped sweet il/2 tablespoons flour bell pepper 34 CUP milk Salt to taste Break the spaghetti into inch lengths, cook in boiling salted water until well done, and drain. Grind the corn through a food mill. Put the onion, the diced pepper, «and the butter into a small saucepan, and let simmer for a few minutes. Add the flour, and stir. Add a little of the milk, and make smooth. Add the re- mainder of the milk, bring to a boil, and salt to taste. Put a layer of the spaghetti into an oiled baking pan, then a layer of the ground corn. Pour half of the cream sauce over it, and work it in with a fork. Put in another layer of spaghetti and corn, as before, and the rest of the cream sauce on top. Rub a slice of bread through a colander or strainer over the mixture, and press down with the back of a spoon, to moisten. Put small bits of vegetable butter over the top, and bake to a nice brown. CORN NUT PIE i can corn (ground through 2 teaspoons chopped onion a food mill) il/2 tablespoons flour 1 cup rolled zwieback crumbs 54 CUP diced nuttose or nut cero 2 cups milk 2 eggs 2 tablespoons vegetable butter Salt to taste A sprinkle of sage (USE LEVEL MEASUREMENTS FOR ALL INGREDIENTS.) 149 SCIENCE of FOOD and COOKERY Heat the milk to about 115°, and pour over the crumbs. Put the onion, the savory, and the butter into a small pan, and simmer for a few minutes. Add the flour, and stir; then add a little of the milk from the crumb mixture, to make a little gravy. Add the diced nut food, and shake together. Beat the eggs slightly, mix all the ingredients, pour into an oiled brick-shaped tin, and bake with a small pan of water underneath, until set and a nice brown color. SCALLOPED VEGETABLE OYSTERS ITALIENNE il/2 cups macaroni (raw) 4 cups scraped and sliced salsify (oyster plant) Break the macaroni into J^-inch lengths, cook in boiling salted water until well done, and drain. Wash and scrape the salsify, slice thinly, and cook in boiling water, with salt to taste, until done, and the liquid mostly evaporated. Mix the macaroni and the cooked salsify. Add sufficient rich cream sauce or thick cream to season nicely, and pour into an oiled baking pan. Sprinkle with fresh crumbs, and press them down wkh a spoon, so they become moistened. Put small bits of vegetable butter over the top, and bake to a nice brown. CEREAL FILLETS 2 cups milk y2 cup corn meal, toasted 2 teaspoons vegetable butter lightly in the oven Salt to taste Heat the milk to the boiling point, and sift in the corn meal gradually, stirring as it is being added, to prevent lumping. Add salt and butter, and let cook gently for about 20 minutes ; then pour into an oiled bread tin, and let cool. When cold, cut into squares or triangles, and dip first into flour, then into cream, or milk and egg, and again into fine bread or cracker crumbs. Lay in an oiled baking pan, brush over with cream or milk, and bake to a nice brown, in a quick oven. Serve with maple sirup or jelly. OLIVE FILLETS 1 dozen chopped ripe olives }/$ cup milk 2 tablespoons chopped onion 2 tablespoons brown flour 2 teaspoons chopped parsley Salt to taste

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