Olives in Aspic

Ingredients

• 1 oz. butter
• 8 olives
• 3 anchovies or sardines
• Seasoning
• Hard-boiled white of egg
• A little fine cress

Method

1. 1

   Rinse out small moulds with cold water and set a thin layer of Aspic Jelly in each.

2. 2

   Decorate with a small star of white of egg, and set with another thin layer of aspic.

3. 3

   Stone the olives.

4. 4

   Pound the anchovies or sardines with the butter, season, and sieve.

5. 5

   Fill the stoned olives with the butter, and put one in each mould.

6. 6

   Pour in enough cold aspic to cover the olives, and leave till set.

7. 7

   Serve on fried bread croutes, garnished with chopped jelly and cress.

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 IN ASPIC. Eight persons Aspic Jelly (Recipe No. 16) I oz. butter coloured green Seasoning 8 olives Hard-boiled white of egg 3 anchovies or sardines A little fine cress Rinse out some very small moulds with cold water, and set a thin layer of Aspic Jelly in each. Decorate with a small star of white of egg, and set with another thin layer of aspic. Stone the olives. Pound the anchovies or sardines with the butter, season, and sieve. Fill up the stoned olives with the butter, and put one in each mould. Pour in enough cold aspic to cover the olives, and leave till set. Have ready eight round croutes of fried bread, and spread these with the remainder of the savoury butter. When the little moulds are set turn them out, and serve one on each croute. Garnish with chopped jelly, and little bunches of fine cress. OLIVES FARCIS. 1 Olive to each person Tomato Jelly (Recipe No. 19) Green flavoured butter* Olives Croutes of fried bread Fill some small bouche moulds with Tomato Jelly, and put aside to set. Stone the olives, and stuff each with the flavoured butter. Spread the croutes of bread with flavoured butter. When the moulds are firm turn them out, and hollow a little of the jelly out of the centre of each. Place a stuffed olive in the hollow. Pipe a rosette of the green butter on top of each olive, and put each mould on one of the prepared croutes. Pipe some little rosettes of the butter round each croute and serve. * GREEN FLAVOURED BUTTER 1 oz. butter

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