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 This sauce must have the appearance of a cream and must not be too liquid, in order that it may remain attached to the fish.

This sauce is composed of yolks of eggs, salted anchovies, olive oil and lemon juice. Boil the eggs in their shell for ten minutes and for every hard yolk take one large anchovy or two small. Bone the anchovies and rub them on the sieve together with the hard (or semi-hard) yolks, and dissolve all with oil and lemon juice to reduce it like a cream. Cover with this sauce the broiled fish before sending to the table, or serve aside in a gravy boat.

This sauce is especially adapted for boiled fish and the quantities are for a little more than one pound of fish. The ingredients are two ounces of butter, two ounces of capers soaked in vinegar one tesispoonful of flour, salt, pepper and vinegar.

Boil the fish and, when it is left warm in its broth, prepare the sauce. Put on the fire the flour