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Classic
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page 44
vinegar, one yolk of egg, salt and pepper, broth or water in sufficient
quantity.
Put first on the fire the flour with half the butter and when it begins to be
browned pour over it the broth or the water little by little, stirring with the
wooden spoon and adding the rest of the butter and the vinegar without making
the water boil too much. When taken off the fire add the yolk of the egg, stir
and serve.
55
YELLOW SAUCE
(Salsa gialla)
This sauce is especially good for boiled fish, and the quantities indicated
below are sufficient for a piece of fish or a whole fish weighing about a pound.
Put on the fire in a little saucepan one teaspoonful of flour and two ounces of
butter, and when the flour begins to be browned, pour over it little by little
one cup of the broth of the fish, that is to say of the water in which the fish
has been boiled. When you see that the flour does not rise in the boiling water,
take away the sauce from the flour and pour over two tablespoonfuls of olive oil
and the yolk of an egg, stirring and mixing everything well. Squeeze in the
sauce half a lemon and season generously with salt and pepper. Let it cool and
then pour over the fish that is to be served with a sprig of parsley.
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