Olives Plain or Stuffed Garnishing

Spanish olives are the best for garnishing; select the larges, and stone them with the assistance of a small knife, cutting the meat around in spirals, and then removing the stone. Throw them as quickly as they are done into cold water; heat this up without boiling it; refresh them, and add them to any desired hot sauce, being careful that they do not boil and break.

For Stuffed Olives.—They must be first blanched, and allowed to cool; they can either be stuffed with a plain quenelle forcemeat (No. 89) or with a baking forcemeat (No. 81) mingled with a little raw chicken forcemeat (No. 62), then thrown immediately into a saucepan containing hot broth, and leave them in until the forcemeat is well poached; they are then to be added to any sauce they are required to accompany.