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Olive and Almond Sauce

3 tablespoons butter 3 tablespoons flour 1 cup White Stock 1½ cup cream 1/4 cup shredded almonds 1 teaspoon beef extract 8 olives (stoned and cut in quarters) 1½ tablespoon lemon juice 14 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. 1 pint oysters 1/4 cup butter 1/4 cup flour