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page 45
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.
56
SAUCE FOR BROILED FISH
(Salsa per pesce in gratella)
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.
57
CAPER SAUCE
(Salsa con capperi)
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 ounce of butter, two
ounces of capers soaked in vinegar one teaspoonful 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
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