Olives farcies
From The new century cookery book, 1901
Serves 4
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 The new century cookery book (1901) by Charles Herman Senn, page 91. The excerpt below is the record exactly as published.
Olives farcies. — There are numerous ways of stuffing olives. The above being intended as hors d’oeuvre, the following method will be found the most suitable. Take 10 to 12 large Spanish olives (Queens), cut out the stones by means of a column cutter. Toast one or two slices of bread and stamp out some rounds about an inch in diameter. Prepare a mixture by pounding 4 oz. foie-gras pate, 2 yolks of hard-boiled eggs, 1 oz. butter ; season with pepper and salt
Cook this with the app: pantry check, scaling, and the assistant.