Note 40 — INDEX
Reading edition
No. 40. Olive Sauce.—Prepare a Maitre d’Hotel butter (No. 32) adding the beaten yolks of two eggs, a little ground mace, and substituting olives for the parsley. Cut the olives in shavings, beginning at one end as you would pare an apple, shaving to the stone and having the shavings thin and whole. Simmer until the olives are tender.