4 hard-boiled EGGS, 8 Spanish olives, 1/2 oz. of butter, pepper and salt to taste. Halve the EGGS lengthway, and carefully remove the yolks. Pound these well, and mix them with the olives, which should be previously stoned and minced fine; add the butter and pepper and salt, and mix all well. Fill the whites of the EGGS with the mixture. Pour some thick white Sauce, flavoured with grated cheese, on a hot dish, and place the EGGS on it. Serve hot.
The Allinson Vegetarian Cookery Book, by Thomas R. Allinson (Year 1915)