Melt a heaping tablespoonful of butter in a spider and when it begins to
brown stir into it a heaping tablespoonful of flour, let it cook until
a very dark brown, but be careful not to let it burn, then add enough
rich vegetable stock to make a thick cream-like sauce. Have ready some
olives--six or seven, that have been boiled a few minutes in water and
cut from the stones, add these to the sauce, season with pepper and salt
to taste, bring to the boiling point and serve.