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     ½ cup finely chopped onions

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     1½ cups chicken stock, fresh or canned

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   and regulating the heat so that the pieces brown richly and evenly
   without burning. Add the onions and, when they color lightly, mix in
   the flour.
   6. Then, stirring constantly, pour in the stock in a slow, thin stream
   and cook over high heat until the sauce comes to a boil and thickens
   slightly. Add the chopped olives, reduce the heat to low, and simmer
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                    This recipe is also available in:
                   Cuisine » Americas » United States
                   Main Ingredient » Meat & Poultry » Duck
                   Main Ingredient » Vegetables » Olives
                   Dish » Main Course
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         Sieve - is food preparation utensil for mashing vegetables.