Olives à la Turenne from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
Turn some olives and farce them with a purée of lax, dish them on little round croûtons of fried bread that are buttered and sprinkled with chopped lax, cover the olive entirely with shredded...
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Cooking tools:
- Paring knife
- Chef's knife
- Cutting board
- Skillet
- Blender
- Mixing bowl
- Spoon
- Spatula
- Plate
- Serving platter
Ingredients
- red chilli
- truffle
- white of egg
- gherkin
- croûtons of fried bread
- olive
- olives
- salmon
- oil
- salt
- eschalot
- cold water
- celery
- aspic jelly
- shreds
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