Olive Sauce Recipe

Melt a heaping tablespoonful of butter in a spider and when it begins to

brown stir into it a heaping tablespoonful of flour, let it cook until

a very dark brown, but be careful not to let it burn, then add enough

rich vegetable stock to make a thick cream-like sauce. Have ready some

olives--six or seven, that have been boiled a few minutes in water and

cut from the stones, add these to the sauce, season with pepper and salt

to taste, bring to the boiling point and serve.

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