Elaiai Paraghemismenai mai Kastana (Olives Stuffed with Chestnuts)

Ingredients

• twelve large olives
• six chestnuts
• two ounces of butter
• two ounces of ham
• a moderate-sized carrot
• a moderate-sized onion
• a bay-leaf
• a blade of mace
• four or five peppercorns
• one tablespoonful of flour
• salt to taste
• pepper to taste
• a small quantity of grated nutmeg

Method

1. 1

   Fry butter, ham, carrot, and onion until brown.

2. 2

   Add bay-leaf, mace, peppercorns, flour, and olive liquor.

3. 3

   Simmer for an hour.

4. 4

   Boil and peel chestnuts, pound with butter, salt, pepper, and nutmeg.

5. 5

   Stuff olives with chestnut mixture, place in a stewpan, cover with sauce, and simmer.

6. 6

   Serve on fried bread garnished with hard-boiled eggs.

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 82. The excerpt below is the record exactly as published.

Elaiai Paraghemismenai mai Kastana. (Olives Stuffed with Chestnuts.) Procure twelve large olives and six chestnuts. Put two ounces of butter into an enamelled saucepan, with two ounces of ham cut into small pieces, a moderate- 187 BANQUETS OF THE NATIONS sized carrot and onion peeled and cut into thin slices, and fry them until they are brown. Then add a bay- leaf, a blade of mace, four or five peppercorns ; dredge in one tablespoonful of flour, and moisten with some of the liquor from the olives. Stir the whole until mixed, then place the pan over the fire for an hour, and stir occasionally. Boil the chestnuts, and when tender peel them, put them in a mortar with one ounce of butter, salt and pepper to taste, and a small quantity of grated nutmeg

Cook this with the app: pantry check, scaling, and the assistant.