Olive Sauce

Ingredients

• 6 oz olives, stoned
• 1 pint rich brown gravy or Espagnole sauce
• 1/2 lemon juice

Instructions

1. Remove the stones from fine French or Italian olives by paring the fruit close to them in a corkscrew motion; they will then resume their original shape when done.
2. Weigh six ounces of prepared olives and throw them into boiling water.
3. Let the olives blanch for five minutes.
4. Drain the olives and plunge them into cold water.
5. Leave the olives in cold water for half an hour to an hour, adjusting the time according to their saltness.
6. Drain the olives well.
7. Stew the olives gently in a pint of very rich brown gravy or Espagnole sauce for fifteen to twenty-five minutes.
8. Add the juice of half a lemon to the sauce.
9. Serve the sauce very hot.