Stuffed Olives in Aspic

Ingredients

• Aspic Jelly mixture (p. 425)
• stuffed olive
• green butter forced through a strainer
• red peppers cut in fancy shapes

Method

1. 1

   Place small molds in pan of ice water and pour in Aspic Jelly mixture 0.25 inch deep.

2. 2

   When firm, put a stuffed olive in each mold (keeping olives in place by means of small wooden skewers) and add aspic by spoonfuls until molds are filled.

3. 3

   Chill thoroughly, remove to circular slices of liver sausage, garnish with green butter forced through a strainer, and red peppers cut in fancy shapes.

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 179. The excerpt below is the record exactly as published.

STUFFED OLIVES IN ASPIC Place small molds in pan of ice water and pour in Aspic Jelly mixture (p. 425) 14 inch deep. When firm, put a stuffed olive in each mold (keeping olives in place by means of small wooden skewers) and add aspic by spoonfuls until molds are filled. Chill thoroughly, remove to circular slices of liver sausage, garnish with green butter forced through a strainer, and red peppers cut in fancy shapes

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