Roast them plain, but just before they are done shake a little
potato-flour over them mixed with a little common flour, dress them on
your dish, and have ready the following sauce: put three spoonfuls of
chopped olives and one of chopped eschalots in a stewpan with two
glasses of Madeira wine, reduce it a minute, then add half a pint of
demi-glace (No. 9) with a little cayenne, sugar, and six spoonfuls of
consommé, reduce it till it adheres lightly to the back of the spoon,
then add the juice of half a lemon, sauce under and serve.