| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Frugal02 |
6 |
servings |
INGREDIENTS
| 2 |
c |
Green olives; pitted |
| 3 |
tb |
Olive oil |
| 1/2 |
md |
Yellow onion; peeled and sliced |
| 2 |
|
Garlic cloves; crushed |
| 1 |
qt |
Chicken stock; fresh or canned |
| 1 |
c |
Whipping cream |
| 6 |
tb |
Flour; see * Note |
| 3 |
tb |
Olive oil; see * Note |
|
|
Freshly-ground black pepper; to taste |
| 4 |
ds |
Tabasco sauce; or to taste |
| 1/3 |
c |
Dry sherry |
|
|
=== GARNISH === |
|
|
Sliced pimento-stuffed green olives |
|
|
Garlic-bread croutons |
INSTRUCTIONS
* Note: Cook the 6 tablespoons of flour together with the 3 tablespoons of
olive oil to make a roux.
Soak the olives in cold water for 1 hour. Drain and coarsely chop the
olives. Heat a frying pan and add the oil, onion and garlic along with 2/3
of the olives. Saute until the onions are transparent. Puree this mixture
in a food processor along with 1 cup of the stock. Place the mixture in a
4-quart saucepan and add the remaining stock. Simmer for 20 minutes and add
the cream. Whisk in the roux and simmer, stirring constantly, until
thickened. Add pepper to taste and the remaining chopped olives, Tabasco
sauce and dry sherry. Heat to serving temperature and serve with the sliced
olive and crouton garnish. This recipe serves 6 to 8 as a first course.
Comments: This dish is a serious celebration of the olive!
Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 07-10-1991 issue -
The Springfield Union-News
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
10-03-1995
Recipe by: Jeff Smith
Converted by MM_Buster v2.0l.
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