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15. Fowl with Olives
Singe and prepare a fine fowl
; then take some olives,
which are to be blanched till they
are no longer briny. Next
boil them in a thin Spanish sauce.
Skim the sauce, add
a little lemon juice, and pour it
under the fowl. Serve
up with some stuffed olives, which
you have turned with
your knife, so as to take out the
stones and leave the olives
whole.
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