|
Classic
Cook Books
< last page | next page >
page 16
The meat can be used afterward for meat balls or Croquettes. The stock may be
kept for some days and forms the basis for many dishes.
14
ANCHOVY SAUCE
(Salsa d'Acciughe)
This recipe does not call for the filets of anchovies prepared for hors
d'oeuvre, but the less expensive and larger whole anchovies in salt to be had in
bulk or cans at large dealers. Wash them thoroughly in plenty of water. Remove
head, toil, backbone and skin and they are ready for use.
Put five or six anchovies into a colander and dip quickly into boiling water to
loosen the skins, remove the salt, skin and bone them. Chop them and put over
the fire in a saucepan with a generous quantity of oil and some pepper. Do not
let them boil, but when they are hot add two tablespoons of butter and three or
four tablespoons of concentrated tomato juice made by cooking down canned
tomatoes and rubbing through a sieve. When this sauce is used to season
spaghetti, these must be boiled in water that is only slightly salted and care
must be taken not to let them become too soft. The quantities above mentioned
ought to be sufficient for about one pound of spaghetti.
< last page | next page >
Classic
Cook Books
|
