Home › The Principles of Cookery › Olives, Stuffed

Olives, Stuffed

With a small sharp knife make a cut lengthwise and crosswise in the olive, and take out the stone. Put in the place of the stone a fillet of anchovy dipped in mayonnaise sauce and rolled up, or a small ball of anchovy paste. Pile on a small dish, and serve as a hors d'oeuvre.