Olive Sauce

Ingredients

• Place 2 dozen olives
• Place 2 tablespoonfuls of butter
• add one tablespoonful of flour
• add i pint of stock
• a dash of salt and pepper
• a teaspoonful of lemon juice

Method

1. 1

   Soak olives in hot water for 30 minutes.

2. 2

   In a frying pan, melt butter, add flour, stir until smooth, then add stock and simmer.

3. 3

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

4. 4

   Simmer for 20 minutes and serve.

As published

This recipe was extracted from Delicate dishes (1896), page 10. The excerpt below is the record exactly as published.

OLIVE SAUCE. Place 2 dozen olives in an earthen bowl. Pour over them enough hot water to cover and let remain Yq, hour to draw out the brine. Place 2 tablespoonfuls of butter in the frying-pan. When it commences to color add one table- spoonful of flour; stir until smooth, and after it has cooked for 2 minutes add i pint of stock and place in a gentle heat to simmer. Pare the olives round and round, the same as paring an apple, leaving the pulp in a single strip. If this is done carefully the olives will retain their shape. Place the olives in the sauce; add a dash of salt and pepper and a teaspoonful of lemon juice

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