Olives, Stuffed
INGREDIENTS for savoury for 4 persons.--1 doz. Spanish olives, forcemeat made from tinned tunny, sardines or anchovies, a little lobster butter, plain butter, cayenne, capers, lemon-juice, 12 croûtons. AVERAGE COST, 9d.
Free the fish from skin and bone and pound it in a mortar with a little butter, OLIVES. a squeeze of lemonjuice and cayenne to taste. Stone the olives, fill them with the forcemeat, fry the croûtons and spread them, when cold, with lobster butter. On each place an olive and put a caper on the top.
SEASONABLE at any time.