No. 69—OLIVES AS VEGETABLES.
Quantity for 6 Persons.
- 60 olives
- ¼ lb. of butter, scant
- 1 tbsp. of flour
- 1 pt. of bouillon
- ¼ tsp. of meat extract
- Salt to taste
- 1 pinch of pepper
- ½ tsp. parsley
- ¼ pt. of cream
Preparation: The stones are taken out and the olives cooked tender in the bouillon; to this add 1 tablespoonful of butter. The rest of the butter is melted, flour stirred in, then the olives, bouillon, cream and meat extract. Season with salt and pepper, stew for 15 minutes and add the chopped parsley.
No. 70—STUFFED OLIVES.
Quantity for 6 Persons.
- 36 olives
- ½ lb. of finely ground chicken
- 1 egg
- Salt and pepper to taste
- 4 tbsps. of cream
- ¼ tsp. of lemon juice
- 1 tbsp. of butter
- ½ pt. of Madeira sauce
Preparation: The preserved olives are scooped out and stuffed with cooked chicken, which has been ground fine and mixed with egg, butter, salt, pepper and lemon juice. One-half pint of Madeira sauce is prepared. See under Gravies and Dressing, [No. 25]. The stuffed olives are put in and cooked until tender.
No. 71—FILLED OR STUFFED OLIVES WITH CHAMPIGNONS.
Quantity for 6 Persons.