Olive and Almond Sauce

Name: Olive and Almond Sauce
Ingredients: 3 tablespoons butter; 3 tablespoons flour; 1 cup White Stock; ½ cup cream; ¼ cup shredded almonds; 1 teaspoon beef extract; 8 olives (stoned and cut in quarters); ½ tablespoon lemon juice; ¼ teaspoon salt; Few grains cayenne

Ingredients

3 tablespoons butter
3 tablespoons flour
1 cup White Stock
½ cup cream
¼ cup shredded almonds
1 teaspoon beef extract
8 olives (stoned and cut in quarters)
½ tablespoon lemon juice
¼ teaspoon salt
Few grains cayenne

Steps

Melt butter, add flour, and pour on gradually White Stock. Just before serving add remaining ingredients. Serve with boiled or steamed fish.

More recipes with butter, flour, broth or stock, cream, almonds, beef, olives, lemon or cayenne pepper

From The Boston Cooking-School Cook Book by Fannie Merritt Farmer (1910), now in the public domain. Text from Project Gutenberg.