This section is from the book "The Memorandum Cookery Book", by Countess Morphy. Also available from Amazon: The Memorandum Cookery Book.
The following tempting morsel is, in a way, quite simple to make, but it certainly requires skill and patience. The result, however, is well worth the time and trouble.
Large Spanish olives, the same number of boned anchovies.
With a sharp knife, stone the olives without breaking them. Fill each olive with pounded anchovy.