Stuffed Olives
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- large olives
- compound butter (beurre composé)
Instructions
- Select very large olives. Pit them using a machine or turn them in spirals.
- Fill them at will with compound butter—salmon butter, tuna butter, sardine butter, anchovy butter, or similar preparations.
- Note: These are not served as a hors-d'œuvre when filled with raw farce and poached. This category belongs to garnishes (garnitures).