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Olives, with Foie Gras

Take some croutons and spread them over with pate de foie gras; put on each a blanched olive, from which the stone has been removed and the cavity filled with pate de foie gras. Decorate the edges of the croutons and top of the olives with maitre d'hotel butter, made by beating together an ounce of butter, two tea-spoonfuls of parsley, and four drops of lemon-juice.