Olives a la Madras

Ingredients

• 6 Spanish olives
• 6 anchovy filets
• 2 hard-boiled eggs
• 1/2 teaspoonful of chutney
• 1 dessertspoonful of anchovy sauce or paste
• 1 oz. of butter
• cayenne and salt
• 6 fried croutes

Method

1. 1

   Stone olives and pound butter, anchovy paste, egg yolks, chutney, and seasoning.

2. 2

   Spread mixture on croutes, place olives on top, fill with remaining mixture, and garnish.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 92. The excerpt below is the record exactly as published.

Olives a la Madras. 6 Spanish olives, 6 anchovy filets, 2 hard-boiled eggs, ^ teaspoonful of chutney, 1 dessertspoonful of anchovy sauce or paste, 1 oz. of butter, cayenne and salt, 6 fried croutes

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