Olive Sauce

Ingredients

• Two dozen queen olives
• one pint of rich stock
• the juice of one lemon
• two tablespoonfuls of salad oil
• one of flour
• salt
• pepper
• a small slice of onion

Method

1. 1

   Let the olives stand in hot water half an hour, to extract the salt.

2. 2

   Put the onion and oil in the stew-pan, and as soon as the onion begins to color, add the flour.

3. 3

   Stir until smooth, and add the stock.

4. 4

   Set back where it will simmer.

5. 5

   Pare the olives, round and round, close to the stones, and have the pulp in a single piece.

6. 6

   If this is done carefully with a sharp knife, in somewhat the same way that an apple skin is removed whole, the olives will still have their natural shape after the stones are taken out.

7. 7

   Put them in the sauce, add the seasoning, and simmer twenty minutes.

8. 8

   Skim carefully, and serve.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 107. The excerpt below is the record exactly as published.

Olive Sauce. Two dozen queen olives, one pint of rich stock, the juice of one lemon, two table-spoonfuls of salad oil, one of flour, salt, pepper, a small slice of onion

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