Olives a la Madras

Preparation info
  • 12

    • Difficulty


Appears in

By Isabella Beeton

Published 1861

  • About


  • 12 Spanish olives
  • 1 oz. butter
  • 1 tablesp. anchovy


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.