Home > Cuisine by Brian Schropp, Royer's Madcap Experiences > Ric Royer’s Recipe for Olives a la Augustine

Ric Royer’s Recipe for Olives a la Augustine

November 13, 2014 Leave a comment Go to comments
Ric Royer: Gastronome

Ric Royer: Gastronome

Ric Royer is well-known for his gastronomic creations.

Royer teaches cooking at a nearby mall food court.

Royer teaches cooking at a nearby mall food court.

We’re going to take some Deep Island olives and fill them by means of a swollen bursting bag and pipe filled with pate de fois gras that has been passed crisply through a bent sieve. Then, take some little bouche cups and fill the sons a’ bitches about a quarter inch deep. Now, stand an olive in each as if you’re violently piercing the earth with a roadside sign that says to the world, “You want to kiss God, you get through my motherfuckin’ ass first.”

You want to kiss God, you get through my motherfuckin’ ass first.

Next, cement the olive in there with aspic jelly or with caviar aux crevettes if the jelly isn’t available. Now, fill up the moulds with all this bullshit and round the olives out with little gentle sprigs of chervil. When it all sets, you’ll dump the olives out of the moulds onto a little crouton of hard bread of panini, butter and mask it all with ham, tongue, coral, hand, a tuck-away sauced sheet or eschalot (your choice) and serve it all up on some goddamned dish-paper, one to each unrepentant asshole at table.

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