Olives Stuffed with Chicken
From Miss Parloa's kitchen companion, 1887
Serves 6
They may be served cold, as a relish, or hot or cold, as a garnish.
Presented as published in 1887. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 207. The excerpt below is the record exactly as published.
Olives Stuffed with Chicken. Make a force-meat the same as for chicken quenelles. Stone two dozen queen olives. Cover them with cold water, and let them heat slowly to the boiling-point. Now pour off the water, and cover the olives with cold water. After they have stood for two minutes drain them well. Fill them with the force-meat. Place in a small saucepan, and cover with boiling soup stock
Cook this with the app: pantry check, scaling, and the assistant.