Olives à la St. Augustine from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
Turn some Spanish olives and fill them by means of a forcing bag and pipe with pâté de foie gras that has been passed through a sieve, then take some little bouche cups about a quarter of an inch...
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Cooking tools:
- Piping bag
- Fine-mesh sieve
- Cup
Ingredients
- tongue
- ham
- fried bread
- chervil
- coral
- spanish olives
- olives
- aspic jelly
- olive
- pâté de foie gras
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