Olive Sauce

Modern cookery for private families · Acton, Eliza · 1845
Source
Modern cookery for private families
Time
Cook: 25 min Total: 25 min
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (3)
Instructions (3)
  1. Remove the stones from some fine French or Italian olives by paring the fruit close to them, round and round in the form of a corkscrew: they will then resume their original shape when done.
  2. Weigh six ounces thus prepared, throw them into boiling water, let them blanch for five minutes; then drain, and throw them into cold water, and leave them in it from half an hour to an hour, proportioning the time to their saltness; drain them well, and stew them gently from fifteen to twenty-five minutes in a pint of very rich brown gravy or Espagnole (see Chapter IV.); add the juice of half a lemon, and serve the sauce very hot.
  3. Half this quantity will be sufficient for a small party.
Original Text
OLIVE SAUCE. Remove the stones from some fine French or Italian olives by paring the fruit close to them, round and round in the form of a corkscrew: they will then resume their original shape when done. Weigh six ounces thus prepared, throw them into boiling water, let them blanch for five minutes; then drain, and throw them into cold water, and leave them in it from half an hour to an hour, proportioning the time to their saltness; drain them well, and stew them gently from fifteen to twenty-five minutes in a pint of very rich brown gravy or Espagnole (see Chapter IV.); add the juice of half a lemon, and serve the sauce very hot. Half this quantity will be sufficient for a small party. Olives, stoned, 6 oz.; rich gravy, 1 pint: 15 to 25 minutes. Juice, 1/2 lemon. Obs.—In France this sauce is served very commonly with ducks, and sometimes with beef-steaks, and with stewed fowl.
Notes
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