Chapter VII · Elementary Preparations · No. 186
186—Turned or Stoned Olives
There are special instruments for stoning olives, but, failing these, cut the fruit spirally from the stone with the point of a small knife.
Keep the olives in slightly salted water.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 186, p. 76. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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