French olives
From The treasure cookery book (1913).
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A historical recipe
The treasure cookery book, by M. M Mitchell and University of Leeds. Library (1913).
France
Known as a French recipe, with similar versions prepared across other nations.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 1 ingredient
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
Method
Chef Wood
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- 12 button mushrooms, ij ozs.
- of flour.
- 2 quarts of stock.
- Forcemeat balls.
- Pepper and salt.
- Cayenne.
- Juice of i lemon.
- Fried crofltons.
- days (according to the weather) to elapse between serving the two dishes.
- The bones from the calf’s feet can be cooked again for one day in the stock pot, as more gelatine can be still extracted from them.
Plating
Cookware for this recipe
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Frying pan
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Large pot