Olives Farcis
From Cox's manual of gelatine cookery (copyright), 1938
Green flavoured butter: 1 oz. butter, 1 teaspoonful finely chopped parsley, salt, pepper, cayenne, and a squeeze of lemon juice.
Presented as published in 1938. 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 Cox's manual of gelatine cookery (copyright) (1938) by J. & G. Cox Limited, page 9. The excerpt below is the record exactly as published.
OLIVES FARCIS. 1 Olive to each person Tomato Jelly (Recipe No. 19) Green flavoured butter* Olives Croutes of fried bread
Cook this with the app: pantry check, scaling, and the assistant.