Olive Sauce

Ingredients

• 4 tablespoons butter
• 2 cups Brown Stock
• 1 slice onion
• 1/3 teaspoon salt
• 5/3 tablespoons flour
• 1/4 teaspoon pepper
• 1 dozen olives

Method

1. 1

   Melt butter, add onion and cook until browned.

2. 2

   Remove onion, stir butter until browned, add flour with seasonings, stir to a paste.

3. 3

   Gradually add stock, beating constantly.

4. 4

   Prepare olives and add to sauce.

As published

This recipe was extracted from Fifty-two Sunday dinners (1913) by Elizabeth O. Hiller, page 75. The excerpt below is the record exactly as published.

Olive Sauce Glazed Sweet Potatoes — "Thorn" Apples Hawaiian Salad Plum Pudding — Brandy Sauce Chocolate Cake Bon Bons — Nuts and Raisins — Fruits Cafe Noir — Water Biscuit — Cheese 4 ^ OYSTER COCKTAILS 1 tablespoon fresh grated horse- 1 tablespoon Worcestershire radish. Sauce. 1 tablespoon vinegar. 3 tablespoons tomato catsup. 2 tablespoons lemon juice. 1 teaspoon salt. Few drops Tobasco Sauce. Process: Mix ingredients in the order given. Chill thoroughly and pour over oyster cocktails. Place six small oysters in each cocktail glass, add sauce and serve very cold. This sauce is suffi- cient for six cocktails. Oyster Cocktails may be served very at- tractively in tomato cups. CREAM OF ALMOND SOUP 2 quarts chicken or white stock. 2 tablespoons cornstarch. 13^ tablespoons butter. 1 cup hot cream. ^ cup blanched almonds. Salt, pepper. Few grains nutmeg. Process: Cook the butter and flour together in a sauce-pan; add gradually hot stock until of the consistency to pour; then add remain- 170 . 5^ Sunday Dinners '''"'"''' Fourth Sunday ing stock, let cook gently twenty minutes. Chop almonds fine, then pound them to a paste, add to first mixture and beat until thoroughly blended. Add hot cream and seasoning. Serve en tasse; sprinkle each portion with finely chopped parsley. ROAST BRACE OF DUCKS Dress and clean a brace (two) young domestic or wild ducks. Truss same as goose. If domestic ducks are used they may be stuffed. In the wild ducks place in each a head of celery; this is thought to improve their flavor. Domestic ducks should always be cooked "well done" and twice as long as wild ducks. Place the ducks on rack in dripping pan, sprinkle with salt and pepper, cover breast and legs with very thin slices of fat salt pork. Place in a hot oven and roast one and one-quarter hours, basting every five minutes (with fat in pan) for the first half hour, afterwards every ten minutes. Domestic ducks require a hotter oven than wild ducks or fowl. When tender, remove string and skewers. Place on hot serving platter, surround with Thorn Apples and serve with Olive sauce. STUFFING 2 cups cracker crumbs. 1 onion finely chopped. 1 cup English walnut meats 1 teaspoon finely chopped pars- broken in small bits. ley. 1 cup thick cream. 3^ teaspoon celery salt. 3^ cup butter. 3^ teaspoon salt. J/g teaspoon black pepper. Process: Crush crackers with the hands, not too fine. Add nut meats, butter melted, cream, onion and parsley; mix well with a fork; add seasonings. If stuffing appears too dry add more cream (a cup of chopped apple or celery may be added). This is sufficient stuffing for one duck. OLIVE SAUCE 4 tablespoons butter. 2 cups Brown Stock. 1 slice onion. 3^ teaspoon salt. 53^ tablespoons flour. 34 teaspoon pepper. 1 dozen olives

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