Page:Maria Gentile (1919).djvu/50

 with half of the butter, mix it and when it begins to take color, add the remaining butter.

Let boil a little and then pour one half cup of the broth of the fish: season generously with salt and pepper and take the saucepan from the fire. Then throw in it the capers, half whole, half chopped, and some drops of vinegar, but taste it to dose the sauce so that it is pleasant to the taste and as thick as liquid cream.

It is well to observe here that these sauces in which butter is used together with acids, such as vinegar, are not for weak stomachs and should be partaken of sparingly.

Chop fine a sprig of parsley and half a clove of garlic. Then mix with some capers soaked in vinegar, one anchovy, one hard yolk of egg, three pitless olives, a crumb of bread as big as an egg, soaked in vinegar. Grind all these ingredients, rub through a sieve and dissolve in olive oil, dosing right by tasting.

This sauce resembles the famous French Bèchamel Sauce, but it is simpler in its composition.