Olive Sauce

Ingredients

• 2 dozen olives
• 2 tablespoons flour
• 2 tablespoons salad oil
• 1 pint stock
• 1 slice onion
• Salt
• Pepper
• 1 lemon

Method

1. 1

   Soak olives in hot water for half an hour.

2. 2

   Heat oil in a frying-pan, add onion, then flour.

3. 3

   Stir until smooth, add stock, and simmer.

4. 4

   Pare olives carefully and add to the sauce with seasoning and lemon juice.

5. 5

   Simmer for twenty minutes.

Nutrition per serving

As published

This recipe was extracted from New Delineator recipes. (1929) by Delineator Home Institute, page 28. The excerpt below is the record exactly as published.

OLIVE SAUCE 2 dozen olives 2 tablespoons flour 2 tablespoons salad oil i pint stock I slice onion Salt and pepper I lemon Place the olives in an earthenware bowl, cover with hot water and let them remain for half an hour to draw out the brine. Place the oil in a frying-pan, and add the onion; when this commences to color, add the flour. Stir until smooth. After it has cooked for two minutes, add the stock, and place where it will simmer gently. Pare the olives round and round as though 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 the seasoning, the juice of the lemon and simmer for twenty minutes. Skim carefully and serve. HOLLANDAISE SAUCE ^2 cup butter i teaspoon salt Yolks of 3 eggs ^4 teaspoon pepper Juice of y2 lemon ^ cup boiling water This is one of the best sauces for fish. Beat the butter to a cream with a silver spoon, add the yolks of the eggs, one at a time, and beat well, then add the lemon-juice, salt and pepper. NEW DELINEATOR RECIPES 71 About five minutes before serving, add the boiling water, a little at a time, stirring well. Place the bowl in a saucepan of boiling water, and stir rapidly until the sauce thickens like boiled custard. TARTAR SAUCE I cup mayonnaise dressing i tablespoon chopped I teaspoon onion-juice cucumber pickle I tablespoon capers Make the mayonnaise rather more sour and with a little more mustard than for salad, and mix into it the capers, pickle and onion-juice. Set on the ice until needed. This sauce should be quite thick when served. MINT SAUCE I tablespoon powdered sugar ji cup finely chopped mint y2 cup vinegar leaves Dissolve sugar in vinegar. Pour this over finely chopped mint leaves and stand for one-half hour on back of a stove to infuse. If vinegar is very strong, dilute with water. PARSLEY BUTTER 3 tablespoons butter ^ teaspoon salt I tablespoon lemon-juice % teaspoon pepper I tablespoon chopped parsley Cream butter and then add lemon-juice, chopped parsley, salt and pepper. This may be used to spread on fried or boiled fish or over potato balls, ^^^len intended for the latter, one-half tablespoon of lemon-

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