French Olive Sauce
From The London art of cookery and domestic housekeeper's complete assistant. Uniting the principles of elegance, taste, and (1811).
A historical recipe
The London art of cookery and domestic housekeeper's complete assistant. Uniting the principles of elegance, taste, and , by Farley, John, active 18th century. n (1811).
France
Known as a French recipe, with similar versions prepared across other nations.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 2 ingredients
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
Method
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- Stone the olives, and stew in veal stock till tender, and the liquor nearly reduced j season with cayenne, salt, and lemon juice.
- Sweet Sauce for Venison , Mutton, Sic.
- Take half a gill of coulis, two spoonsful of vinegar, a gill of port wine, an onion boiled and rubbed through a sieve, a little pounded cinnamon, and lump sugar to the palate* let the whole boil, and serve hot.
Plating
Cookware for this recipe
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Saucepan
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Sieve