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By Craig Claiborne
In a saucepan melt the butter, add the flour, and blend. Add the stock while stirring briskly. Add the cream and cook, stirring, until mixture boils. Season with salt, cayenne to taste, and dill.
Add eggs, olives, and sherry. Turn into a chafing dish. Reheat before serving.
© 1966 Craig Claiborne estate. All rights reserved.