From: The Thorough Good Cook

Poultry: 35. Duck With Olives

This entree is admired only by the Italians. Poele the ducks (see No. 10). Pour over them olive sauce, which, in my humble opinion, is no very great treat. Take a bottle of French or Italian olives, cut the kernel out, but preserve the shape of the olive; blanch them in boiling water to take off the salt; if they are not too briny put them into a very good Spanish sauce, with the juice of a lemon and a little cayenne. Serve this sauce with duck only.

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