Olive and Almond Sauce
- 3 tablespoons butter
- 3 tablespoons flour
- 1 cup white Sauce
- 1/2 cup cream
- 1/4 cup shredded almonds
- 1 teaspoon beef extract
- 8 olives (stoned and cut in quarters)
- 1/2 tablespoon lemon juice
- 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.
Submitted by Aug 15, 2009
15 min 30 min 45 min
15 min 30 min 45 min