Olives a la Madras

Ingredients

  • 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

Method

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.

Loading
Loading
Loading