Stone some olives. Beat two eggs well, put them into a lined stewpan with two ounces of grated Parmesan cheese, and with a wooden spoon, stir over the fire until they are thick, then remove the pan. Cut as much bread as there are olives, fry them in boiling butter until they are of a light golden brown and drain; spread them with a layer of the anchovy paste, then with a layer of the cheese mixture and put an olive on each. Spread an ornamented napkin on a dish, arrange the rounds on it and serve.

Olives Stuffed With Anchovies

Stone a dozen Spanish olives; wash and bone five anchovies, chop them finely, put them in a mortar with a moderate quantity each of chopped onion and parsley, pound them smoothly and season with a small quantity of cayenne pepper. Fill the hollows of the olives left by the stones with the pounded mixture, Cut a few slices of bread and scoop a hollow in the center of each round; put a large piece of lard in a stewpan on the fire, and when it boils put in the rounds of bread and fry them until they are brown. Afterwards drain, then leave them until they are cool, and place an olive in the middle of each. Arrange them on a dish, pour over a small quantity of mayonnaise sauce and serve.

Olives Stuffed With Chestnuts

Take twelve Spanish olives and six Spanish chestnuts, put two ounces of butter in a saucepan with two ounces of ham cut in small pieces, a small carrot and onion peeled and cut into thin slices and fry until they are brown; then add a bay-leaf, a blade of mace, four peppercorns, dredge in one tablespoonful of flour and moisten with some of the liquor from the olives. Stir the whole until they are mixed then place the pan over the fire and stir occasionally. Boil the chestnuts and when they are tender peel and put them in a mortar with one pound of butter, salt and pepper to taste, and a small quantity of grated nutmeg, pound until smooth. Peel the olives, remove the stones, fill the hollows with the chestnuts, and lay them in a lined stewpan; strain the above sauce over them and let them simmer at the side of the fire until they are hot through. Cut a thick slice of bread, fry it in butter until it is nicely browned, then drain and scoop out the center, making a hollow large enough to hold the olives. When it is ready put the olives on the bread, place it on a hot dish, garnish tastefully round with quarters of hard-boiled eggs, pour the sauce round the bread and serve while it is very hot.

Dressed Raw Onions

Peel some onions, chop fine, put in water with a very little salt and let them soak for an hour or so. Remove them, drain, place on a dish and pour over a mixture of one-half gill of vinegar, two tablespoonfuls each of made mustard, chili vinegar and sugar, and one tablespoonful of salt. Put a lump of ice on top and garnish the dish with curled parsley. If the parsley is eaten after the onions it is supposed to take the smell away.