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.