Olives Stuffed with Anchovy Butter and with Anchovies

Remove the stones from some large verdal olives, using for this purpose a column punch five-sixteenths of an inch diameter, or the machine (Fig. 63); throw them at once into cold water, drain, and garnish them through a cornet with anchovy butter (No. 569). Close up the openings with hard boiled egg-white, or else a piece of truffle, either one cut with the same cutter, or capers may be used instead.

Olives Stuffed with Anchovies.—Remove the stones the same as for olives with anchovy butter, garnish the insides with fillets of anchovies, arrange them on a side dish, and pour over a little fine oil and lemon juice, then serve.