367—Stuffed Olives

For this purpose, select large Spanish olives and stone them, either by cutting them spirally, or by means of a special machine. In the place of the stone, put one of the butters or creams for hors-d’œuvres (Nos. No. 280, Butters and Creams to No. 299, Chicken Cream). Before serving these olives, it is well to let them rest awhile in a moderately warm atmosphere. For, since stuffed olives are generally kept in the cool, immersed in oil with which they become thoroughly saturated, it follows that the moment they are put into contact with a slightly higher temperature they will exude that oil. Wherefore, if the above precaution were not observed, by the time the olives reached the table they would, more often than not, be swimming in oil, when they would be neither nice nor appetising.