| Ingredients:
Anchovies, fennel, flour, spices, parsley, marjoram, garlic, lemon juice,
vinegar, cream.
Preparation:
Wash three anchovies in
vinegar, bone and pound them in a mortar with a teaspoonful of chopped
fennel and a pinch of cinnamon.
Then mix in a teaspoonful
of chopped parsley and marjoram, a squeeze of lemon juice, a teaspoonful
of flour, half a gill of boiled cream and the bones of the fish for which
you will use this sauce.
Pass through a sieve, add
a clove of garlic with a cut in it, and boil.
NOTE: If the fish
you are using is cooked in the oven, add a little of the liquor in which
it has been cooked to the sauce. Take out the garlic before serving.
TIP: Instead of anchovies
you may use caviar, pickled tunny, or any other pickled fish. |
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