From: The Thorough Good Cook

Poultry: 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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