Olives a la Madras

Preparation info

  • 12

    • Difficulty


Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


  • 12 Spanish olives
  • 1 oz. butter
  • 1 tablesp. anchovy paste
  • 2 hard-boiled eggs
  • 1teasp. chutney
  • cayenne pepper
  • 12 rounds fried bread or crisp biscuits
  • 12 anchovy fillets
  • parsley


Stone the olives. Mix together the butter, anchovy paste, yolks of the eggs, chutney and seasoning. Spread a little of the purée on each croûte, and put a stoned olive filled with the rest of the mixture on each. Decorate with chopped egg white. Curl an anchovy fillet round the base of each olive, garnish with parsley.