Mrs. A.B. Marshall's cookery book.

  • Marshall, A. B. (Agnes Bertha), 1855-1905.
Date:
[1890?]
Catalogue details

Licence: Public Domain Mark

Credit: Mrs. A.B. Marshall's cookery book. Source: Wellcome Collection.

Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.

    44/502 (page 44)
    and sprinkled with chopped lax, cover the olive entirely with shredded cooked white of egg, gherkin, red chilli, and truffle, and set the shreds with a few drops of aspic jelly while liquid. Garnish all over the dish with celery cut in shreds and kept in cold water till quite crisp, then drained and seasoned with eschalot, salt, and oil. Serve one for each person. Smoked salmon can be used when the lax is not procurable. Olives a la Metropole. ('Olives d la Metropole.) Turn some Spanish olives, and fill each of them with Mont- pellier butter, using a forcing bag and pipe for the purpose, and arrange each olive in its natural shape ; line some of the small fluted dariol moulds with aspic jelly, place one olive in each, and fill up with aspic jelly and let them set; take some thin trimmed slices of Lyons sausage, and place one of the olives in aspic ; when turned out of the mould, on the middle of each slice, and by means of a rose pipe and forcing bag, form a pretty border of green butter on the sausage round the case of the aspic; take as many little glass plates as there are persons to serve, and sprinkle on each about a dessert- spoonful of hard boiled yolk of egg that has been rubbed through a sieve, place the prepared sausage and olive on the yolk, and serve. These may also be served as a savoury, or for luncheon or supper. Olives a la St. Augustine. ('Olives a la St. Augustine.) Turn some Spanish olives and fill them by means of a forcing bag and pipe with pate de foie gras that has been ^passed through a sieve, then take some little bouclie cups