Olive Sauce

Verdal or Spanish Olives, Stuffed or Not Stuffed.—Remove the stones from two ounces of olives without injuring their shape, then throw them into boiling, salted water, drain them after they have boiled up once or twice, and put them into a pint of reduced and clear espagnole (No. 414). The empty spaces in the olives may be filled with a chicken quenelle forcemeat (No. 89), mixed with anchovy butter (No. 569); poach and drain, and stir them into the sauce.