Olives a la St. Augustin
From Salads, sandwiches, and savouries, 1901
Variations include using anchovy or mayonnaise fillings.
Presented as published in 1901. 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 Salads, sandwiches, and savouries (1901) by S. Beaty-Pownall, page 50. The excerpt below is the record exactly as published.
Olives a la St. Augustin. — Turn some olives, and with a bag and small pipe fill them with pate de foie gras previously sieved ; stand each olive in a little houcJie mould (quarter of an inch deep), and fill the mould with just liquid aspic, garnishing each with a little chervil. When firm turn out and sot each on a square croute thickly spread with ham butter
Cook this with the app: pantry check, scaling, and the assistant.