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Olive Croutons
Cut some neat rounds of bread and fry them in butter. Spread on each a layer of Italian sausage, and pile on the top some chopped olives. Ornament with butter. Serve cold.
From Aberdeen Crullas to Zwiebach — the vast Cassell's dictionary with a recipe for everything, each priced to the penny ('Probable cost, 2s.'), plus the whole science of the 1912 kitchen.
Home › The Principles of Cookery › Olive Croutons
Cut some neat rounds of bread and fry them in butter. Spread on each a layer of Italian sausage, and pile on the top some chopped olives. Ornament with butter. Serve cold.