Recipes For Making Olive Hors D'Oeuvers

Olives Recipe

Olives, served as a relish or hors d'oeuvre, should be very cold; if convenient, they may be arranged on a bed of ice.

Stuffed Olives With Puree Recipe

Have ready round croutons of cold bread; spread these with pâté de foie gras, anchovy paste, or with ham, chicken liver, or smoked tongue made into a purée. In the centre of the crouton place a pimola (olive stuffed with sweet peppers) and pipe sifted yolk of egg, fine-chopped white, fine-chopped aspic or mayonnaise dressing around it. If pimolas are not at hand, use olives; cut off a thin slice from the broad end of the olive, that it may stand level; then with a sharp knife peel the olive round and round in a spiral, keeping close to the stone; press the olive back in shape, and fill the cavity left by the stone with anchovy paste or fillets, pieces of pimento, capers, etc.; finish as before.