Fowl aux Olives

Ingredients

• Cut the fowl into 8 pieces
• an onion
• a pinch of flour
• a few spoonfuls of white wine
• the same quantity of broth
• sweet herbs
• 18 olives that have been stoned and scalded

Method

1. 1

   Place the fowl pieces in a flat saucepan.

2. 2

   Chop and fry the onion until brown, sprinkle in flour, boil for 2 seconds; add white wine and broth.

3. 3

   Allow to simmer with sweet herbs for 20 minutes.

4. 4

   Skim and strain the sauce over the fowl pieces in another saucepan.

5. 5

   Warm together and add the olives.

As published

This recipe was extracted from English and French cookery (1890) by Percy Lindley, page 56. The excerpt below is the record exactly as published.

Fowl aux Olives. — Cut the fowl into 8 pieces, and place in a fiat saucepan. Chop an onion, fry it brown, sprinkle in a pinch of flour, boil 2 seconds ; add a few spoonfuls of white wine. After the wine has been poured into the saucepan the same quantity of broth should be added, and when the mixture boils it should be allowed to simmer by the fire. Add sweet herbs, or, as a Parisienne says, ‘ a bouquet ’ (parsley, shallot, a bay-leaf, and thyme). Simmer for 20 minutes. Skim and strain the sauce over the pieces which have been put into another saucepan. Warm all up together, and put in 18 olives that have been stoned and scalded

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