Olives à la St. Augustine


Turn some Spanish olives and fill them by means of a forcing bag and pipe with pâté de foie gras that has been passed through a sieve, then take some little bouche cups about a quarter of an inch deep, and stand an olive in each, fixing them with aspic jelly; fill up the moulds with this and garnish round the olives with little sprigs of chervil; when set, turn out of the moulds and dish each olive on a little croûton of fried bread which is buttered and masked with chopped ham, tongue, or coral; serve on a dish-paper, one to each person.