With a keen, narrow pen-knife cut the olive in one piece from the stone, around and around like a thick paring. Fill the space left by the extraction of the stone with a paste made by rubbing skinned and boneless sardines smooth with butter, lemon-juice, and the merest dash of onion-juice. Set the dish containing them in the ice for at least one hour before serving.

You can buy stuffed olives from the grocers if you would avoid the trouble of making them. Set the glass dish in which they are laid upon ice.