Sauce aux Olives (Olive Sauce)

Name: Sauce aux Olives (Olive Sauce)
Ingredients: three or four tablespoonfuls of olive oil; a heaped tablespoonful of flour; eight small eschalots; a small piece of bacon; a sprig of basil; the thinly-pared rind of a quarter of a lemon; enough stock to make the required quantity of sauce; a sherryglassful of vinegar; pepper; three cloves; one large bay-leaf; a dozen olives

From Cookery, 1897

Suitable for game salmis, braised beef, and roast tongue.

Presented as published in 1897. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

As published

This recipe was extracted from Cookery (1897) by Marguerite Ninet, page 14. The excerpt below is the record exactly as published.

Sauce aux Olives (Olive Sauce). — Put three or four tablespoonfuls of olive oil into a saucepan, and in this brown a heaped tablespoonful of flour, eight small eschalots, a small piece of bacon, a sprig of basil, and the thinly-pared rind of a quarter of a lemon chopped very fine ; stir those ingredients. As the flour begins to colour, add enough stock to make the required quantity of sauce, a slierryglassful of vinegar, pepper, three cloves, and one large bay-leaf, and let this simmer slowly for a quarter of an hour. Stone a dozen olives

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