Reference > Farmer's Cookbook > FISH AND MEAT SAUCES > Olive and Almond Sauce
  Yellow Béchamel Sauce Oyster Sauce  
CONTENTS · BIBLIOGRAPHIC RECORD

Olive and Almond Sauce

3 tablespoons butter
1 teaspoon beef extract
3 tablespoons flour
8 olives (stoned and cut in quarters)
1 cup White Stock
1/2 cup cream
1/2 tablespoon lemon juice
1/4 cup shredded almonds
1/4 teaspoon salt
Few grains cayenne

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


CONTENTS · BIBLIOGRAPHIC RECORD
  Yellow Béchamel Sauce Oyster Sauce  
 
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