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Classic
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page 43
in the saucepan a piece of butter, a little oil, and a hash composed of the
liver of the rabbit itself, a small piece of corned beef and some onion, celery,
carrot and parsley. Season with salt and pepper. Stir often and when it is
browned add some tomato sauce and another piece of butter.
53
GREEN SAUCE
(Salsa verde)
Chop all together some capers that have been in vinegar, one anchovy, a small
slice of onion and just a taste of garlic. Crush the resulting hash with the
blade of a knife to make it very fine. Add a sprig of parsley, chopped together
with some leaves of basil and dissolve the whole in very good olive oil and
lemon juice.
This sauce is excellent to season boiled chicken or cold boiled fish or hard
boiled eggs.
Green Peppers can take the place of capers, if these are not at hand.
54
WHITE SAUCE
(Salsa bianca)
This sauce can be served with boiled asparagus or with cauliflower. The
ingredients are 1/4 lb. of butter, a tablespoonful of flour, a tablespoonful
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