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Stuffed Olives (olives farcies)

Large olives are pitted and filled with a piping bag: salmon butter (60 g butter + 60 g strained smoked salmon), alternatively paprika butter (butter, paprika, wine/stock) or caviar butter (caviar, cream, butter), or chicken/game purée. Chilled and served at room temperature. Erken 1914.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 438 (falt i det fri)

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About the dish

Stuffed olives were among the small, elaborate "arrangements" that decorated cold buffets and intermediate courses in bourgeois kitchens. Erken gives several variants of butter filling: salmon butter, paprika butter and caviar butter, as well as purées.

How to make it

  1. 1

    Remove the pits

    Remove the pits from the olives, either by cutting the flesh away in a spiral or with the help of a corer.

  2. 2

    Make the salmon butter

    Mash 60 g of dairy butter and 60 g of scraped smoked salmon finely together and rub the mixture through a fine-mesh sieve.

  3. 3

    Fill the olives

    Fill the salmon butter into the olives with a piping bag or a paper cone.

  4. 4

    Chill and serve

    First set the olives in the cold so the filling sets, then let them stand at a medium-warm temperature (room temperature) before serving.

  5. 5

    Variants

    Paprika butter: 60 g dairy butter is stirred with 1/2 tsp paprika, moistened with a couple of drops of wine or stock. Caviar butter: 60 g dried caviar is mashed or rubbed, stirred with 1 tbsp heavy cream and 30 g stirred butter, rubbed through a sieve and finished with 1 tbsp stiffly whipped cream. The olives can also be filled with chicken purée or game purée.

Changes from the original

The amount of olives is estimated, "hair sieve" has become a fine-mesh sieve, and the fillings are described in modern words. "Medium-warm temperature" is interpreted as room temperature at serving.

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Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 438) → 1949 (korrekturlest, s. 496)~45% av teksten endretfjernetlagt til
Store oliven laksesmør. Olivenstenene tages Olivenestenen tas ut, enten ved at kjøttet skjæres fra i spiral eller ved hjælp hjelp av et utstikkerjern. utstikker jern. 60 gr. meierismør og 60 gr. skrapet røkelaks støtes fint og gnides gnis gjennem haarsigt; fyldes hårsikt; fylles ved hjælp hjelp av sprøitepose eller papirkræmmerhus papirkremmerhus i olivenerne. olivenene. Disse sættes settes først koldt, senere i middelvarm temperatur. Olivenerne Olivenene kan ogsaa fyldes også fylles med pepper-smør: pepperssmør: 60 gr. meierismør, 1/2 teske ½ teskje paprika, fugtet fuktet med et par draaper dråper vin eller kraft; røres sammen og fyldes fylles i gjennem kræmmerhus. kremmerhus. Likeledes kan de fyldes fylles med kaviarsmør: 60 70 gr. tørret tørr kaviar, 1 ske skje kremfløte, 30 gr. meierismør. Kaviaren støtes eller gnides, irøres fløten og det rørte smør; gnides gnis gjennem haarsigt hårsikt og tilsættes tilsettes 1 spiseskefuld stivvispet spiseskje stiv vispet fløte. Hønsepuré og vildtpuré (se side 73) viltpuré kan ogsaa fyldes også fylles i.

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Frequently asked questions

How do I get the pit out of the olives?
Either cut the flesh away from the pit in a spiral, or use a corer (olive corer).
Which fillings does the recipe suggest?
Three variants: salmon butter (60 g dairy butter + 60 g scraped smoked salmon), pepper butter (60 g butter + 1/2 tsp paprika moistened with a few drops of wine or stock) and caviar butter (60 g dried caviar, 1 tbsp heavy cream, 30 g butter).
How do I fill and serve them?
The filling is mashed finely and rubbed through a fine sieve to become completely smooth, and piped in with a piping bag or paper cone. The olives are first set in the cold, and later placed at a medium-warm temperature before serving.
Where does the recipe come from?
From Henriette Schønberg Erken's "Stor kokebok" from 1914, page 438, as an intermediate course.

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