Olives à la Turenne

Method

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 cooked white of egg, gherkin, red chilli, and truffle, and set the shreds with a few drops of aspic jelly while liquid. Garnish all over the dish with celery cut in shreds and kept in cold water till quite crisp, then drained and seasoned with eschalot, salt, and oil. Serve one for each person. Smoked salmon can be used when the lax is not procurable.

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