Put half a tablespoonful of chopped onions into a stewpan with the same
of salad oil; pass them five minutes over a slow fire, then add a
teaspoonful of port wine, eighteen of demi-glace (No. 9), and six of
consommé (No. 134), reduce it to two thirds, skimming it well, then have
twenty fine olives, turn them, taking out their stones, so that they
resume their original shape, put them into the stewpan with a little
sugar, boil them two minutes, and the sauce is ready. Should the olives
be too salt, soak them a short time in warm water.