Duck and Olive Sauce

Ingredients

• 2 doz. olives
• 2 tablespoonfuls of salad oil
• 1 slice of onion
• 1 oz. flour
• 1 pt. of stock
• the juice of 1/2 a lemon
• slices of cold duck

Method

1. 1

   Put olives into a bowl and pour hot water over them; let them remain for 20 minutes.

2. 2

   In a frying pan, heat salad oil and add onion; when it colors, add flour and stir until smooth.

3. 3

   After 2 minutes, add stock and let simmer.

4. 4

   Pare olives, remove stones, and add to sauce with lemon juice, salt, and pepper.

5. 5

   Add cold duck to the sauce, heat, and serve.

As published

This recipe was extracted from 365 breakfast dishes (1901), page 34. The excerpt below is the record exactly as published.

Duck and Olive Sauce. Put 2 doz. olives into a china bowl and pour hot water over them ; let them remain in this for 20 minutes to draw out the brine. Put 2 tablespoonfuls of salad oil in a frying- pan and add i slice of onion, and when this commences to color, add i oz. flour. Stir until smooth ; after it has cooked for 2 min- utes, add I pt. of stock and let simmer. Pare the olives around, taking out the stone. Place the olives in the sauce ; add the juice of J^ a lemon, salt and pepper. Have slices of cold duck ready and put them in the sauce. When hot turn out on a platter and serve. 19. — Veal Olives. Chop a little salt pork with some bread crumbs, i onion and season with salt, pepper 1SJ8 October* and a little sweet marjoram ; mix in i tgg well beaten. Cut a ^ inch thick veal fillet into 3 inch pieces. Spread some of this mix- ture on each piece ; roll up and skewer with wooden toothpicks. Cover the bottom of a pan with veal stock ; put in the olives, dredge them with flour and set the pan in a hot oven. When brown, put a bit of butter on each one and leave them in the oven for about 15 minutes or until tender. Serve at once. 20. — Oyster Balls. Stew I qt. of oysters and chop them fine. Take 6 potatoes, boil and mash them and pass them through a colander; work into them I gill of cream, the yolks of 4 eggs, some finely chopped parsley, pepper, salt, a little nutmeg, and lastly add the oysters. When well mixed form into balls, flour them and fry in deep fat. 21. — Salmi of Partridge. Take the breasts of cold partridge and put them into a stewpan with ]4 pint of stock ; add 2 small onions and a little thin lemon 129 October* peel, I teaspoonful of Worcestershire sauce, salt and pepper to taste. Stew until the sauce is reduced )4, then strain. Serve the meat on slices of fried bread and pour the sauce over. 22. — Venison Steak. Flatten the steak slightly ; season with salt and pepper ; baste with olive oil and broil over a brisk fire. 23.— Brunswick Stew. Cut a squirrel in pieces, as for a fricassee ) add a little salt and boil 5 minutes in i qt. of water. Put in y^ an onion, minced fine, i cup each of butter beans, tomatoes and corn, I slice of chopped salt pork, salt and pepper ; let all boil until tender ; take out the meat and thicken the gravy with a little flour. 24. — Oysters Sauteed. Drain tlie oysters ; season with salt and pepper; roll in fine corn-meal and fry in deep fat. Garnish with bits of lemon. 25. — Beefsteak Hollandaise Sauce. Heat a china bowl very hot; into it put ]/2 cup of butter and beat to a cream ; add 130 October to this the yolks of 4 eggs, beating them in one at a time ; then add the juice of a lemon, 2 saltspoonfuls of salt and i of paprika. Beat well and set the bowl in a basin of hot water; add to the sauce J^ of a cup of boiling water and stir until the consistency of cream. Broil the steak in the usual way and serve the sauce with it. 26. — Chicken with Pea Sauce. Cut a young chicken as for fricassee and place it in a baking-pan. Cover with a pt. of stock

Cook this with the app: pantry check, scaling, and the assistant.