Olive Sauce

Preparation info

    • Difficulty

      Medium

Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About

Ingredients

  • ½ pt. Espagnole sauce
  • 12 French olives
  • lemon juice to taste

Method

Rinse the whole olives to remove the preserving vinegar, stone them. Heat the olives carefully in the Espagnole sauce for 10 min. Add lemon juice to taste.