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Classic
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page 46
with half of the butter, mix it and when it begins to take color, add the
remaining butter.
Let boil a little and then pour one half cup of the broth of the fish: season
generously with salt and pepper and take the saucepan from the fire. Then throw
in it the capers, half whole, half chopped, and some drops of vinegar, but taste
it to dose the sauce so that it is pleasant to the taste and as thick as liquid
cream.
It is well to observe here that these sauces in which butter is used together
with acids, such as vinegar, are not for weak stomachs and should be partaken of
sparingly.
58
GENOVESE SAUCE
(Salsa genovese)
Chop fine a sprig of parsley and half a clove of garlic. Then mix with some
capers soaked in vinegar, one anchovy, one hard yolk of egg, three pitless
olives, a crumb of bread as big as an egg, soaked in vinegar. Grind all these
ingredients, rub through a sieve and dissolve in olive oil, dosing right by
tasting.
59
BALSAMELLA SAUCE
(Salsa balsamella)
This sauce resembles the famous French Bèchamel Sauce, but it is simpler in its
composition.
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