—206—
terelles with flour, salt and pepper and stew 2 minutes, then add the cream and parsley and serve at once.
No. 69—OLIVES AS VEGETABLES.
Quantity for 6 Persons.
- 60 olives
- ¼ lb. of butter, scant
- 1 tbsp. of flour
- 1 pt. of bouillon
- ¼ tsp. of meat extract
- Salt to taste
- 1 pinch of pepper
- ½ tsp. parsley
- ¼ pt. of cream
Preparation: The stones are taken out and the olives cooked tender in the bouillon; to this add 1 tablespoonful of butter. The rest of the butter is melted, flour stirred in, then the olives, bouillon, cream and meat extract. Season with salt and pepper, stew for 15 minutes and add the chopped parsley.
No. 70—STUFFED OLIVES.
Quantity for 6 Persons.
- 36 olives
- ½ lb. of finely ground chicken
- 1 egg
- Salt and pepper to taste
- 4 tbsps. of cream
- ¼ tsp. of lemon juice
- 1 tbsp. of butter
- ½ pt. of Madeira sauce
Preparation: The preserved olives are scooped out and stuffed with cooked chicken. Which has been ground fine and mixed with egg, butter, salt, pepper and lemon juice. One-half pint of Madeira sauce is prepared. See under Gravies and Dressing, No. 25. The stuffed olives are put in and cooked until tender.
No. 71—FILLED OR STUFFED OLIVES WITH CHAMPIGNONS.
Quantity for 6 Persons.
The preparation is the same as given under No. 10. One-half pound of champignons, which have been cooked until tender in butter, are stirred into the dressing.
Remarks: This is a fine dish to serve at parties.
No. 72—ROASTED CHESTNUTS.
Quantity for 6 Persons.
- 1 lb. of sweet chestnuts
- ¼ lb. of fresh butter
- 1 lb. of salt
Preparation: The skins are rubbed off and the chestnuts slit with a sharp knife. Into an iron frying pan or spider put 1/3 of the salt, place the chestnuts on the salt in one layer and cover them with the rest of the salt. Put the pan into a medium hot oven and bake them scarcely ½ hour, then take them out and place them on a napkin to eat with fresh butter.
