Madras Olives

Pound to a smooth paste 1 oz. butter, 2 hard-boiled yolks of eggs, 4 washed and boned anchovies or ½ oz. anchovy paste, with 1 tea spoon Madras Chutney, salt and Cayenne to taste, and spread on to fried croutons, raising it in a dome shape, and smoothing over with a warm, wet knife.

Have ready some stoned olives, filled with stiffly-whipped cream flavoured with Coralline pepper, and put on the top of each little mound a little round of egg white encircling each olive.

From the Wool Wool Cookery Book, 1903.

Is it just me, or have tastes changed somewhat in the last 100 years?

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