The 1901 Cookbook Archive
No. 235 — Stuffed Olives
Complete English translation of Molokhovets recipe No. 235 from the 1901 Russian cookbook, retaining original quantities, preparation and source.
Finely chop ¼ Russian pound of veal or ¼ pound of chicken breast fillets. Add softened crumb from a French bread roll, ½ spoonful of butter, nutmeg and one egg.
Pound together in a mortar, season with salt, stuff the olives and cook in broth.
To provide
20 olives ¼ Russian pound of veal or chicken ¼ five-kopeck French bread roll | 1 egg and ½ spoonful of butter Nutmeg |
Original source: Read the Russian recipe No. 235. The quantities and historical terminology of the 1901 book are retained. See the measurements guide; period preparation and storage methods are not modern food-safety instructions.