Ascoli olives or large Spanish olives, stoned

For stuffing
A little white chicken meat
Ham, finely chopped
Parmesan cheese
A pinch of nutmeg
Butter
1 egg

For coating
Pastry dough or flour
A yolk of an egg
White breadcrumbs

Oil for deep frying

The olives of Ascoli are known for their succulence and their large size, and in both these qualities they surpass the better-known Spanish olive. As they are difficult to obtain in this country, large Spanish olives can be used for this excellent and very novel dish.



The olives are carefully stoned and filled with a forcemeat made with a little white chicken meat, ham, finely chopped, Parmesan cheese and a pinch of nutmeg, all cooked in butter, with the addition of an egg to bind the mixture.

The olive is then wrapped either in pastry or coated with flour, brushed over with yolk of egg, and lastly dipped in white breadcrumbs and fried in very hot oil.

They can be eaten either hot or cold.

The recipe in this entry was taken from "Recipes of All Nations" which was compiled and edited by Countess Morphy. It was published in New York by W.M.H. Wise & Company in 1936. For the complete copyright-free cookbook visit www.archive.org. Image: from the New York Public Digital Library.

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